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Lemon Pasta with Mixed Herbs


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  • Author: Lisa @ My Studio Kitchen
  • Diet: Vegetarian

Description

The perfect springtime pasta


Ingredients

Scale
  • 1 pound of linguini or other pasta
  • 4 tablespoons olive oil
  • 4 cloves garlic, sliced thin
  • 1520 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

  1. 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.
  2. 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.
  3. Add asparagus tips along with 2 tablespoons of pasta water and sauté.
  4. 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.
  5. 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
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