Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, asparagus and lemon pasta. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Asparagus and lemon pasta is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Asparagus and lemon pasta is something that I’ve loved my entire life.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Add basil and salt and pepper to taste and toss well. The lemon flavor is the perfect foil for the asparagus and pasta and the amount is just right.
To get started with this recipe, we must prepare a few ingredients. You can cook asparagus and lemon pasta using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Asparagus and lemon pasta:
- Get 2 Serves
- Get 80 –100g dried pasta per person (calamarata rings here)
- Make ready 12-14 fresh asparagus spears
- Make ready 3-4 tbsp. butter
- Get 1 lemon
- Get 30-40 g freshly grated Parmesan
Pasta with asparagus has become a new family favorite! Here's a pasta recipe you'll love. Lemon is my favorite, go-to flavor for savory dishes. I usually make a simple lemon vinaigrette on salads, I make my hollandaise sauce super lemony, and my favorite broccoli salad is just flavored with olive oil, garlic, and lemon juice.
Instructions to make Asparagus and lemon pasta:
- Put a large pan of salty water on the boil for the pasta. Break off the wooden ends of the asparagus and wash them thoroughly. Chop off the tips and reserve, slice the stems on the diagonal into about 1cm pieces.
- Fillet the lemon – slice the top and bottom off the lemon. Run the knife along the sides from top to bottom, slicing off strips of the peel including the pith. Then cut out segments, running the knife in on the diagonal very close to the membrane - the segments should just drop from the fruit.
- Put the pasta into the boiling water and cook according to the packet instructions. 3 minutes before the end of cooking time throw in the chopped asparagus. When ready, drain it into a colander, reserving a cupful of the cooking water.
- Place a large pan or skillet over high heat. Add the butter, let it foam up, then add the asparagus tips. A minute later add the lemon pieces, turn up the heat and let the lemon dissolve. Mix in a third of the grated Parmesan.
- Tip the drained pasta and asparagus into the pan, add some cooking water to make up the sauce, top with another third of Parmesan and toss it well in the sauce. Divide between plates and sprinkle with the remaining Parmesan.
So when I saw this creamy lemon pasta recipe from the New York Times, I just couldn't resist. Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Lemon Garlic Asparagus Pasta is a fast, easy, and fresh weeknight dinner that you'll come back to again and again and have memorized in no time. Remove asparagus and immediately drop into ice water. In same pot of water, cook pasta according to package directions for al dente.
So that’s going to wrap this up for this special food asparagus and lemon pasta recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
