Pasta with Asparagus-Lemon Sauce

[Guest guest]

Pasta with Asparagus-Lemon Sauce

 

1 lb. fresh, medium thickness asparagus, tough ends trimmed

1 tsp. finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

1 lb. penne, malfade, or preferred shape

1/2 cup grated Parmigiano-Reggiano cheese

 

Cut asparagus into 1 " 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 lemon zest, oil, and 1/2 cup asparagus cooking

water. Transfer sauce

to a 4 quart sauce pan.

 

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 cheese and salt and pepper, to taste and cook,

stirring, until cheese is melted.

 

Serve immediately.

 

Yield: 4 servings.