Pasta with Asparagus-Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 3545 Minutes |
Ready In: 3545 Minutes Servings: 4 |
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Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other typessuch as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)and found they work well, too. Ingredients:
1 lb fresh asparagus, tough ends trimmed |
1 teaspoon finely grated fresh lemon zest |
1/4 cup extra-virgin olive oil |
1 lb penne or pasta of choice |
1/2 cup grated parmigiano-reggiano |
Directions:
1. Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
2. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
3. Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
4. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
5. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
6. Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
7. Serve immediately.
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