Pasta with Asparagus-Lemon Sauce

• 1 lb fresh asparagus, tough ends trimmed
• 1 teaspoon finely grated fresh lemon zest
• 1/4 cup extra-virgin olive oil
• 1 lb penne or pasta of choice
• 1/2 cup grated Parmigiano-Reggiano

1. Cut asparagus into 1-inch pieces, reserving tips separately.
2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes.
3. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.
4. Drain asparagus well and transfer to a food processor or blender.
5. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.
6. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water.
7. Drain tips well.
8. Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.
9. Transfer sauce to a 4-quart saucepan.
10. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time.
11. Reserve 2 cups cooking water and drain pasta.
12. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta.
13. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
14. Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
15. Serve immediately.

fresh asparagus, lemon zest, extravirgin olive oil, penne

Taken from www.epicurious.com/recipes/food/views/pasta-with-asparagus-lemon-sauce-103382 (may not work)