Pasta Day: Orecchiette And Asparagus With Lemon-Tarragon Sauce

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Orecchiette And Asparagus With Lemon-Tarragon Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 29

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup extra-virgin olive oil

2 garlic cloves -- minced

1 pound thin asparagus

cut diagonally into 1-inch pieces

1 pound orecchiette

1/3 cup minced fresh tarragon leaves

1 lemon -- juice and zest

salt and freshly ground black pepper

 

Delicate pasta shaped like " little ears " tossed with tender young asparagus

and fresh tarragon are a winning springtime combination when fresh,

pencil-thin asparagus is plentiful. Orecchiette is a favorite pasta in the

Apulia region of Italy, where it is traditionally paired with broccoli rabe.

 

Heat 2 tablespoons of the oil in a large skillet. Add the garlic and

asparagus, and cook until the asparagus is just tender, about 5

minutes. Remove from the heat and set aside. Cook the orecchiette in a

large pot of salted boiling water, stirring occasionally, until it is al

dente, about 8 minutes. When the pasta is cooked, drain it and place in a

large serving bowl. Add the asparagus, the remaining olive oil, the

tarragon, lemon juice and zest, and salt and pepper to taste. Toss to

combine and serve immediately. Serves 4

 

Other pasta choices: radiatore, or any small pasta shape

 

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