Rachaels Asparagus Tagliatelle

By pavaldez

Ingredients

• 2 heads garlic, peeled (about 30 cloves)
• 6 tbsp. EVOO
• 1 3/4 lbs. asparagus, cut into 1 1/2-inch pieces
• 1 lb. tagliatelle pasta
• 3 tbsp. red wine vinegar
• 1 tbsp. fresh lemon juice
• 1/4 tsp. sugar
• 1 large red onion, chopped
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1.Preheat the oven to 425°. Place the garlic cloves on a piece of foil and drizzle with 1 tbsp. EVOO. Enclose the garlic in the foil and roast until soft and just golden, about 25 minutes.

2.Meanwhile, in a large pot of boiling, salted water, cook the asparagus until crisp-tender, about 2 minutes. Remove with a strainer and refresh in cold water; drain. Add the pasta to the pot and cook until al dente; drain, reserving 1/2 cup of the pasta cooking water. Reserve the pot.

3.Using a blender, puree the roasted garlic, the vinegar, lemon juice and sugar. With the machine on, slowly add 1/4 cup EVOO.

4.In the reserved pot, heat the remaining 1 tbsp. EVOO over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the pasta, asparagus, roasted garlic vinaigrette and the reserved pasta cooking water; toss to combine and season with salt and pepper.