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Asparagus Pasta
Asparagus Pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy asparagus pasta with zesty lemon-garlic seasoning.
Ingredients:
  • 1          (8.8-oz.) pkg. uncooked pappardelle pasta
  • 2          Tbsp. olive oil
  • 1/4       cup finely chopped shallot (from 1 [2-oz.] shallot)
  • 1          Tbsp. finely chopped garlic (from 3 medium cloves)
  • 1          lb. fresh asparagus, trimmed and cut into 1-in. pieces
  • 3          Tbsp. unsalted butter, cut into pieces
  • 3          Tbsp. heavy whipping cream
  • 1          tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
  • 3/4       tsp. kosher salt
  • 1/4       tsp. black pepper
  • 1/4       tsp. crushed red pepper
  • 1          oz. Parmesan cheese, grated (about 1/4 cup), plus more for serving
  • 2          Tbsp. chopped fresh basil
Instructions:
  • Prepare all your ingredients.
  • Bring a pot of generously salted water to a rolling boil. Cook pappardelle until al dente, approximately 6 minutes. Drain pasta over a heatproof bowl, saving 1 1/2 cups cooking water for later use; then set aside.
  • In a deep skillet, warm oil over medium heat. Sauté shallot and garlic, stirring often until softened, for about 2 minutes. Add asparagus along with 1/2 cup of the reserved cooking water. Cook until asparagus is vibrant and tender, stirring occasionally for about 4 minutes.
  • - Into the skillet goes butter, cream, lemon zest and juice, salt, black pepper, crushed red pepper, and the remaining cup of cooking water. Mix in the cooked pasta. Cook over medium-low heat, gently stirring with tongs, sprinkle in the Parmesan cheese until the sauce thickens and coats the pasta, for about 2 minutes. - Serve the pasta evenly among 4 bowls, and top with basil and extra Parmesan for a delightful finish.

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