I think asparagus and lemon may be one of the most underrated flavor combinations. It’s deliciously light and refreshing– words you never hear in relation to pasta– while also creamy and comforting (but like usual, contains no dairy!). I seriously can’t emphasize enough how good this pasta is, but to put it in perspective, I’m on my third bowl. A huge shout out to this recipe that I adapted.
BEST FOR- times you want a quick and refreshing meal that is both filling & rejuvenating.
MUSICAL PAIRING- “Hi Ho Silver Lining” by Jeff Beck
INGREDIENTS
7 oz. dried spaghetti (roughly half a box)
1.5 lbs. fresh asparagus spears
1 cup frozen peas
½ cup walnuts, chopped
3 garlic cloves, peeled and cut in half
3 tbs. olive oil
Zest of one Meyer lemon
Salt & pepper, to taste
DIRECTIONS
- Boil water in a large pot. Once boiling, add chosen type of pasta (normal, whole wheat, protein, gluten-free, etc.) and cook according to the package’s directions for al dente pasta. Set aside about 1 cup of cooking water before draining the water.
- While the pasta water is boiling, prepare the asparagus. Cut off and discard the tough ends of the spears, then cut the rest into 1/3 inch slices. Try to leave the tips intact. Heat the olive oil and garlic in a large pan over medium heat for about five minutes. Add asparagus, salt, pepper, and a 1/3 cup of the cooking water from the pasta. Cover pan and cook asparagus for 4 minutes. Then, add in the cup of frozen peas. Cover again, and cook until both vegetables are tender to the bite (roughly another 3-5 minutes). Remove from heat.
- Purée 1/3 of the cooked asparagus, ¼ cup cooking water, and ¼ cup of walnuts in a blender/magic bullet/food processor. This will be the sauce.
- Put pan of vegetables back on burner at a low heat. Add in the asparagus sauce, pasta, and lemon zest heat on low for a minute or two to allow pasta to absorb some of the sauce. Add chopped walnuts as a garnish to individuals bowls when serving. Enjoy!
The Carmel Kama'aina 