Asparagus Pasta
Servings: 4 people
- 12 ounces (340 grams) pasta any shape
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 small (1 small) onion finely chopped
- 3 cloves (3 cloves) garlic grated
- 1½ pounds (750 grams) asparagus fresh or frozen
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- ½ cup (100 grams) grated parmesan or more to taste.
- ½ cup (12 grams) fresh basil or 3 sprigs fresh thyme
- ½ (½) lemon juice and zest
- Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes.Add asparagus, 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
- To a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, 2 tablespoons of water, and blend until creamy.Cook the pasta in plenty of salted boiling water as per package instructions.
- Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.Stir until creamy adding more reserve cooking water and parmesan if necessary.Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
