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Pasta With Lemony Asparagus Sauce




Source of Recipe


FOOD AND WINE (Oct 2001)






Recipe Introduction


Winner!





List of Ingredients



• 1 1/2 lbs thin asparagus, tips cut into 1 1/2 in lengths tips and stalks reserved separately.
  
• 1/3 cup extra virgin olive oil
  
• 1 1/2 tsp finely grated lemon zest
  
• fine sea salt
  
• 3/4 lbs gemelli pasta
  
• 3/4 cup freshly grated Parmesan cheese (2 oz)
  
• Freshly ground pepper
  
• lemon slices to garnish
  






Instructions



1. In a large pot of boiling salted water cook the asparagus stalks until tender (about 3 minutes)
   
2. Using a large wire skimmer transfer the stalks to a good processor.
   
3. Add the olive oil, lemon zest and 1/2 tsp of sea salt. Blend until smooth.
   
4. Add the asparagus tips to the boiling water and cook until tender. (about 3 minutes)
   
5. Using the skimmer tansfer the tips to a colander and rinse under cold water, drain and pat dry.
   
6. Add the pasta to the boiling water and cook, stirring for half of the recommended time.
   
7. Drain, reserving 1 1/2 cups of the pasta cooking water, return the pasta to the pot.
   
8. Add 1/4 cup of the reserved pasta water to the processor and blend.
   
9. Add the sauce and 1 cup of the reserved pasta water to the pasta and simmer over high heat, stir often until the pasta is al dente.
   
10. Stir in the asparagus tips and parmesan and cook for 1 minute more.
    
11. If the sauce seems too thick add some more of the remaining 1/4 cup of pasta water.
    
12. Season with salt and pepper and serve with lemon slices.