"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PASTA WITH ASPARAGUS-LEMON SAUCE , by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosalind Ubersax
Added: Saturday, June 24, 2006



1 lbs asparagus
2 T. salt
2 T. extra-virgin olive oil
3/4 t. freshly-grated lemon zest
Freshly-ground black paper to taste
1 lbs. penne or other short pasta
1/2 c. freshly grated parmesan cheese.

1. Bring a large pot of water to boil.
2. Snap tough ends off asparagus. Cut stems into 1-in pieces and reserve tips separately.
3. Add 2 tablespoons salt and asparagus stems to boil water. Cook
stems until very tender, 6 to 8 minutes. Remove stems with a
slotted spoon and refresh under cold running water. Reserve.
4. Add asparagus tips to boiling water and cook until tender, 3 minutes. Remove with a slotted spoon and refresh under running water. Reserve tips (still keeping them separate stems) and asparagus-cooking water.
5. In food processor, combine reserved asparagus stems, oil, lemon
zest and 1/2 cup asparagus-cooking water. Process until smooth.
Season with salt and pepper. Trans to a 4 quart pot.
6. Return the remaining asparagus-cooking water to a boil, add pasta
and cook until not quite al dente, 8 to 10 minutes.
7. Drain, reserving 1 cup of pasta water. Add pasta, asparagus tips and 1/2
cup reserved pasta water to asparagus puree.
8. Cook, stirring, over high heat until the pasta is al dente and the sauce coasts it, 3 to 5 minutes. Add more pasta-cooking water, 1/4 cup at a time, if the sauce becomes too dry.
9. Stir in 1/4 c. Parmesan. Serve, passing remaining parmesan.

Number Of Servings:
Number Of Servings:




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