Pasta: Asparagus & Lemon Pasta

By blum099

Makes 6 one-cup servings.
Does not include vegan parmesan topping.

Amount Per Serving
Calories 283
From fat 72

% Daily Value*
Total Fat 8g
12%
Saturated Fat 0.6g
12.5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 32mg
1%
Total Carbohydrate 50g
16.7%
Dietary Fiber 8.8g
35%
Sugars 1.7g
Protein 10.1g
Vitamin A 29.6%
Vitamin C 56.4%
Calcium 28.5%
Iron 41.9%
* % Values are based on a 2,000 calorie diet

Ingredients

• 2/3 pound linguine
• 1/2 pound (8-10 spears) fresh asparagus
• 5 tablespoons lemon juice
• lemon rind of one lemon
• 1/4 cup pine nuts
• 1 cup basil
• 3 cloves garlic
• 1 tablespoon plus 1 teaspoon olive oil
• 1 cup tightly packed rocket (arugula)
• 1/4 cup pasta water
• lemon wedges to serve
• salt and freshly cracked black pepper
• vegan parmesan to garnish (see product suggestion below)

Preparation

Step 1

Snap off and discard woody ends of asparagus. Snap asparagus tips off and set aside.
With the remaining part of the asparagus, (the middle section), cut in half and steam until tender for a couple of minutes over boiling water. Take off heat once tender.
In a pan, sauté asparagus tips and garlic in one teaspoon of olive oil until asparagus tips are slightly tender and garlic is fragrant. Set aside.
In another pan, toast pine nuts for a couple of minutes. Set aside.
In a food processor, process steamed asparagus middles, 1 tablespoon olive oil, basil and lemon juice until the consistency of a smooth cream. Season with salt and pepper and more lemon to desired taste and set aside.
Cook pasta according to instructions. Take 1/4 cup of boiling pasta water and set it aside before draining.
In a large bowl, add asparagus tips and garlic, toasted pine nuts, lemon rind, rocket (arugula), asparagus cream and the pasta water. Stir together until combined.
Add drained linguine to the bowl. Toss to combine.

Notes: Serve with crusty bread, lemon wedges, and vegan parmesan. For a lower fat version, use spray oil instead of olive oil when sautéing asparagus tips and garlic. Season to your liking.