Pasta With Asparagus-Lemon Sauce

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Pasta with Asparagus-Lemon Sauce

 

 

1 pound fresh, medium thickness asparagus, tough ends trimmed

1 teaspoon finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

1 pound penne, malfade, or preferred shape

1/2 cup grated Parmigiano-Reggiano

 

Cut asparagus into 1-inch pieces; reserve 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.

 

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.

 

Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.

 

Transfer sauce to a 4-quart saucepan.

 

Cook pasta in boiling asparagus cooking water for about three-fourths of the

recommended cooking time (very al dente).

 

Reserve 2 cups cooking water and drain pasta.

 

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).

 

Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring,

until cheese is melted.

 

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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