Asparagus Pasta
A quick and satisfying asparagus pasta that celebrates vibrant flavors, combining fresh asparagus, aromatic garlic, and creamy Parmesan for a delightful meal.
Ingredients
Pasta and Asparagus
- 12 ounces pasta (any shape)
- 1.5 pounds asparagus (fresh or frozen) Cut off woody ends and cut into discs, tips kept whole.
Flavor Base
- 2 tablespoons extra virgin olive oil For sautéing.
- 1 small onion, finely chopped To add sweetness.
- 3 cloves garlic, grated For aromatic flavor.
Seasoning and Garnish
- 3/4 teaspoon salt Adjust to taste.
- 1/8 teaspoon black pepper
- 1/2 cup grated Parmesan Or more to taste.
- 1/2 cup fresh basil Or 3 sprigs fresh thyme.
- 1/2 lemon juice and zest
Instructions
Preparation
- Cut off and discard the woody end of the asparagus, about one inch, and cut the spears into discs.
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about three minutes until softened and translucent.
Cooking
- Add the chopped asparagus, grated garlic, salt, and black pepper to the skillet.
- Cook for around five minutes until the asparagus is bright green and fork-tender. Optional: add a splash of water after one minute.
- Transfer half of the sautéed asparagus to a food processor, add fresh basil, grated Parmesan, and lemon juice with two tablespoons of water, then blend until creamy.
- Cook the pasta in a large pot of salted boiling water according to package instructions.
- Reserve about half a cup of the starchy pasta water, drain the pasta, and add it to the skillet with the remaining asparagus.
- Pour the creamy sauce over the pasta, and gradually stir in the reserved pasta water until creamy.
Serving
- Taste and adjust salt if necessary, then drizzle with olive oil and lemon zest.
- Serve in large bowls or plate individual servings garnished with Parmesan and herbs.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet, adding a splash of water or olive oil. For longer storage, freeze in freezer-safe containers.