Lemon Asparagus Ricciarelle Pasta
Light, fresh, and full of spring flavors! This Lemon Asparagus Ricciarelle Pasta features tender sautéed asparagus, bright lemon sauce, and Parmesan, perfect for an easy weeknight dinner or elegant spring meal.
Ingredients
- 12 0z. Ricciarelle pasta Use any shape pasta
- 1 Lb. Asparagus trimmed and cut into 2-inch pieces
- 4 Tbsp. olive oil
- 2 gloves garlic minced
- 1 Tbsp. lemon rind
- 1/3 cup lemon juice from 1 lemon
- 1/2 cup Parmesan cheese grated
- 1 cup pasta water reserve before draining, always same more than recipe calls for
- 1/3 cup Italian parsley chopped
- salt and pepper to taste
Instructions
- Cook the pasta:Bring a large pot of salted water to a boil. Cook the ricciarelle pasta according to package instructions. Drain, reserving 2 cups of pasta water.
- Sauté the asparagus: Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 4–5 minutes until tender-crisp. Add garlic during the last minute.
- Puree half the asparagus: Transfer half of the sautéed asparagus to a blender or food processor and puree until smooth. Return the puree to the skillet with the remaining whole asparagus.
- Make the sauce: Lower the heat, then add lemon zest, lemon juice, and Parmesan to the skillet. Stir in the cooked pasta. If using cream, add now. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Season and serve: Taste and season with salt and pepper. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.