Pasta with asparagus: A light, citrus twist on Italian classic
I admit that green asparagus is one of my favorite spring vegetables. I can eat it from morning to evening. This year, I've prepared them in countless ways already. So, when my son invited me to an Italian restaurant for a birthday dinner, I naturally ordered pasta with asparagus. I decided to recreate that recipe.
We're used to making pizza from scratch, but fresh pasta is still new. That's why Italian chefs trained the chefs. This season try some classic and seasonal dishes, like pasta with asparagus.
Short forms
Have you ever tried to recreate dishes you’ve eaten in a restaurant? My friend is a master at this, and I'm slowly following in her footsteps. Of course, you can always ask the waiter but don't expect them to reveal the chef's secrets. It's better to rely on your sense of taste. I wouldn't dare to recreate the pasta itself because it's too challenging, but you can easily buy good, ready-made Italian pasta. The best will be short types like penne. As for the sauce with asparagus, I'll suggest how to make it so that the result is similar to the restaurant version.
with a citrus touch
If Italian pasta dishes make you think of heavy ones like spaghetti Bolognese or carbonara, you need a total change of direction. Pasta with asparagus is a very light dish with a refreshing citrus touch. The sauce will include lemon zest and juice. It's also essential that the asparagus is cooked al dente; otherwise, the dish completely loses its character. And it takes just 10 minutes to prepare. That's precisely the phenomenon of Italian cuisine—quick, simple, and very tasty!
pasta with asparagus
Ingredients:
- a bunch of asparagus,
- 6 oz (170 g) of penne pasta,
- 2 garlic cloves,
- 4 tbsp olive oil,
- 1 tbsp lemon juice and a pinch of zest,
- grated Parmesan or Grana Padano for serving.
Preparation:
- Wash the asparagus and break off the tough ends. Cut the prepared asparagus crosswise into pieces about 1 inch (2 cm) long. Keep the tips whole.
- Place the pasta in boiling water and cook al dente per the instructions.
- Add the asparagus to the pot three minutes before the pasta is done, and cook together until finished.
- In a large skillet with 2 tablespoons of olive oil, gently sauté finely grated or pressed garlic. Add lemon juice and cook for a moment.
- Add the remaining 2 tablespoons of olive oil, lemon zest, the cooked, drained pasta with asparagus, and a bit of the cooking water.
- Mix everything and season with salt and pepper. Serve with grated cheese.
