Creamy asparagus pasta with Parmesan and lemon: an easy spring recipe. With just a few genuine ingredients like fresh asparagus, Parmesan, basil and a touch of lemon, you get a light yet flavorful dish.
This farfalle with asparagus recipe is perfect for a quick lunch or an elegant dinner thanks to its natural creaminess and fresh citrus aroma. It’s a dish that combines simplicity and taste, ideal for bringing spring to the table in just a few minutes.
So, are you ready to be won over by this creamy asparagus pasta with Parmesan and lemon? Put the pot on… and let the flavors wrap around you!
Oh yes, how good!
If you like my recipes, follow me and subscribe to my social channels:
– Facebook by clicking HERE
– Instagram by clicking HERE
– YouTube by clicking HERE
– Pinterest by clicking HERE
– TikTok by clicking HERE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients. Creamy asparagus pasta with Parmesan and lemon: easy recipe
- 12 oz pasta (farfalle (bow-tie pasta))
- 1 tbsp extra virgin olive oil
- 1 onion
- 2 cloves garlic (optional)
- 26 oz asparagus
- to taste salt
- to taste pepper
- 2.5 oz Parmesan cheese (grated)
- 10 leaves basil
- 1/2 lemon juice (plus zest)
Tools. Creamy asparagus pasta with Parmesan and lemon: easy recipe
- 1 Blender
Steps. Creamy asparagus pasta with Parmesan and lemon: easy recipe
Creamy asparagus pasta with Parmesan and lemon: an easy spring recipe.
Wash the asparagus, trim off the tougher ends and cut them into slices, keeping the tips aside. Finely chop the onion and garlic.
In a large skillet heat the extra virgin olive oil and gently sauté the onion. Add the asparagus and garlic, cook for about 10-12 minutes, adding a little water as needed. Season with salt and pepper. The asparagus should remain al dente.
Puree part of the cooked asparagus, keeping the tips aside, with the Parmesan, basil and add the lemon juice. If necessary, add a little of the pasta cooking water to loosen the sauce.
Cook the farfalle in plenty of salted water following the cooking time on the package.
Drain the pasta al dente and transfer it to the skillet with the asparagus and the sauce.
Stir well until you obtain a creamy, enveloping consistency.
Serve immediately with a few extra shavings of Parmesan, some fresh basil leaves and finally add the asparagus tips to garnish the plate.
Tip
How to choose asparagus? Stalks should be firm and tips well closed; to keep them fresh longer, store them in the refrigerator with the stems wrapped in a damp cloth or like a bunch of flowers in a glass with a little water.
FAQ (Questions & Answers)
Can I use a different type of pasta?
Yes, besides farfalle you can use penne, fusilli or spaghetti. Short shapes hold the sauce better.
Can I make the recipe creamier?
Sure, you can blend a larger portion of the asparagus or add a tablespoon of ricotta or milk.
Is the recipe vegetarian?
Yes, it is completely vegetarian.
Can I replace the Parmesan?
You can use Pecorino for a stronger flavor or a plant-based cheese for a vegan version.
Can it be prepared in advance?
It’s best eaten freshly made, but you can prepare the asparagus in advance and then toss the pasta just before serving.
Are asparagus vegetables? What is their seasonality?
Yes, asparagus are vegetables, more precisely the young shoots of the plant Asparagus officinalis. They are valued in cooking for their delicate flavor and nutritional properties.
Their seasonality is spring: they are available fresh mainly from March to June, with the best period between April and May. It is precisely during these months that asparagus are more tender, tasty and nutrient-rich.
Eating asparagus in season allows you to get better flavor and make the most of this vegetable’s benefits.
