Ingredients: |
Ingredients: 1 lb of spaghetti (or other pasta). Reserve 1 cup pasta water.
2/3 C olive oil
Big bunch of asparagus (NOT the tiny ones)
4-5 garlic cloves diced fine
4-5 lemon peel shaves (use a potato peeler)
2 lemons juiced
1/4 tsp red pepper flakes
2 TBSP unsalted butter
10 fresh basil leaves, torn or sliced
3 oz of freshly grated parmesan cheese, divided (don't use the pre shredded stuff)
salt to taste
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Directions: |
Directions:Cook pasta in a large pot of salted water. Drain, reserving 1 Cup of pasta water.
Trim asparagus to your preference. Some people do the bend and snap method, others test with one stalk then trim the rest to that length. Shaving thick stalks with a peeler is just way too time consuming for me.
While pasta is cooking, slice asparagus very thin on the bias. Using a dutch oven or a pan with high sides, heat olive oil on med high until shimmering. Sauté asparagus with a pinch of salt until it starts to gain some color--2 min.
Reduce heat to medium. Add garlic, butter, lemon peel, and red pepper flakes. Stir until combined. 30 seconds. Remove pan from stovetop so the garlic doesn't burn.
Add to the pot the cooked pasta, lemon juice, sliced basil, and 1 C of freshly grated parmesan cheese. Thin with reserved pasta water as needed--start with 1/2 C and add more as needed. Using tongs, combine gently.
Serve with remaining parmesan cheese. |
Personal
Notes: |
Personal
Notes: This is SO good!. It makes a ton but can easily be halved to serve 2-4.. It would be great served with shrimp or scallops if you don't like totally vegetarian main dishes. Just don't overcook the seafood. Toss it in toward the end of cooking time. The residual heat from the sauce should cook everything quickly.
Serve with crusty garlic bread and a nice white wine. In fact, adding a bit of white wine to the sauce sounds tasty.
The first time I made this I did not use enough asparagus, so don't skimp.
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