Description
The perfect springtime pasta
Ingredients
Scale
- 1 pound of linguini or other pasta
- 4 tablespoons olive oil
- 4 cloves garlic, sliced thin
- 15–20 thin asparagus tips
- Zest from 1 lemon
- 1/4 cup lemon juice
- 1 cup basil leaves, chiffonade
- 1/2 cup parsley, chopped
- 1 teaspoon salt
- 1 cup Parmesan cheese, grated, plus extra for finishing
- Freshly ground pepper to taste
Instructions
- Fill large pot with water and 2 teaspoons of salt, bring to a boil. Once boiling, add pasta and stir, cook according to pasta type.
- Heat a wide saucepan over medium heat then add 4 tablespoons olive oil and heat then add garlic. Be careful to monitor and not burn.
- Add asparagus tips along with 2 tablespoons of pasta water and sauté.
- When pasta is ready, soup out about 1/2 cup of the pasta water and set aside. Drain the pasta and add it to the saucepan.
- Add lemon juice, lemon zest, Parmesan, 1/2 teaspoon salt and pepper and toss everything together. At this point, I often add up to 2 tablespoons additional olive oil and a spoonful of the pasta water if the sauce needs thinning.
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
