Lemony Peppery Asparagus Pasta
- 1 pound dried farfalle
- 2 bunches asparagus, tough ends trimmed
- 1.5 cups fresh or frozen peas
- 3 teaspoons lemon zest
- 1/4 cup finely grated parmesan
- juice of 1-2 lemons
- 1.5 tablespoons olive oil
- kosher salt & freshly ground black pepper
- Start a pot of well salted water and cook the pasta al dente.
- While you're waiting for the pasta, wash and trim the asparagus. Snap off the inedible bottoms and cut stalks into one inch chunks. Steam the asparagus until bright green and crisp. If it starts turning brown and limp, you're starting to overcook it. It won't take long. While you're at it, cook the peas.
- In the bottom of a large bowl, combine olive oil, parmesan (save a little to sprinkle on top), lemon zest, 1 tablespoon of lemon juice, a big pinch of salt and a heavy sprinkling of pepper. Stir. Drain the pasta well and toss it, the asparagus, and the peas in a bowl coating well with the dressing. Do this while all of the ingredients are warm so the pasta absorbs some of the lemony flavor. Take a little taste and add more lemon juice or pepper to your liking. Some like it with more lemon, some with more pepper. Serve with a sprinkling of parmesan and enjoy! Note: if you're making this a bit in advance of serving, make sure to add more lemon later as it dissipates over time.
farfalle, bunches, peas, lemon zest, parmesan, lemons, olive oil, kosher salt
Taken from food52.com/recipes/11392-lemony-peppery-asparagus-pasta (may not work)