Penne Pasta With Asparagus Sauce

• 1 lb fresh asparagus
• 1 tablespoon lemon, zest of, finely grated
• 1/4 cup olive oil
• 1 lb penne pasta
• 3/4 cup grated parmasean-reggiano cheese
• 2 tablespoons fresh finely chopped parsley

1. Cut the asparagus into one inch pieces; reserving the tips.
2. Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
3. Reserve the water by using a slotted spoon to remove the asparagus to a colander.
4. Put the drained asparagus in a food processor.
5. Cook the tips for 3-5 minutes until just tender.
6. Remove from water with slotted spoon, reserving the water.
7. Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
8. Cook the pasta in the asparagus water to your liking.
9. Drain the pasta saving 2 cups of the water.
10. Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
11. Stir in tips and grated cheese.
12. Stir until cheese is melted.
13. Serve with a light dusting of chopped parsley.

fresh asparagus, lemon, olive oil, penne pasta, cheese, parsley

Taken from www.food.com/recipe/penne-pasta-with-asparagus-sauce-55679 (may not work)