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Prep Time30 minutes
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Cook Time30 minutes
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Serving2
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This is just so delicious. The only challenge is taking the time to make the asparagus ribbons. Use a good vegetable peeler to make long thin strands from the stalks and then cut the tips. The tips add such a nice crunch to the dish! This saucy pasta dish is luscious and decadent and clean and crisp at the same time. Isn’t the scent of fresh basil slightly intoxicating? And the scent of lemon zest invigorating? Asparagus tends to be hard to pair with wine but I chose a crisp Pino Grigio that was perfect. Making this dish was a peaceful, cheerful endeavor… call it kitchen therapy. If it makes you feel good… cook it!
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Ingredients
PASTA LIMONE WITH ASPARAGUS
Directions
Boil pasta: Bring a pot of water to the boil. Add the pasta and salt the water heavily. Cook the pasta for about 10 minutes or until the desired doneness. You want the pasta cooked just past the stage where it has a hard chewy center.
Drain the pasta and set aside.
In a Dutch oven or heavy skillet, swirl the olive oil and heat to medium high heat. Add the garlic and asparagus. Stir with a wooden spoon while you cook until the garlic is fragrant, and the asparagus starts to soften.
Add the cream. Keep at medium heat and add the lemon zest, salt and pepper and cheese. Add the butter about 1 TBS. at a time. Cook and stir until the butter melts.
Add the parsley and basil.
Let the flavors meld for a few minutes. Then, add the drained pasta and stir.
Plate by mounding the pasta on a plate. Crack black pepper over the pasta and add more basil or parsley if desired.
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