Lemon_Asparagus_Pasta

By Karen_3925

Ingredients

• 1 lb. asparagus
• zest of one lemon
• 1/4 cup olive oil
• salt and pepper to taste
• 1 lb. pasta, preferably penne
• parmesan cheese to taste

Details

Servings 4

Preparation

Step 1

Cut the asparagus stems into one-inch pieces, but reserve the tips. Bring a pot of water to a boil, add 2-3 tablespoons of salt. Blanch the tips for a couple of minutes, remove with a slotted spoon, and refresh under cold water. Cook the asparagus stems until soft and remove with a strainer. Using the Great Grater, zest the lemon. Puree the stems in a
food processor with the lemon zest, olive oil, and enough of the asparagus cooking water to make a smooth paste. Cook the pasta al dente and combine with the asparagus puree. Add more of the cooking water, if needed, to moisten. Add the asparagus tips and salt, pepper, and grated parmesan to taste.