The half-sleeve pasta with asparagus and lemon is a quick, tasty main course, delicate and fresh in flavor, perfect for spring. A creamy pasta with asparagus partly chopped and partly blended to form a delightful cream and grated lemon zest to complete the dish. For everyday lunch, I love preparing simple recipes, mainly with vegetables and little else, but of course, you can also add other ingredients to enrich the dish: for example, speck or shrimp would go very well here. I purposely kept the dish vegan, leaving you the option to personalize. But I assure you that the half-sleeve pasta with asparagus and lemon is delicious: try it!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 7 oz half-sleeve pasta
- 1 bunch asparagus
- 1 lemon
- 2 tbsps extra virgin olive oil
- as needed salt
Tools
- 1 Cutting Board
- 1 Peeler
- 1 Asparagus Pot
- 1 Low Sided Casserole
- 1 Pasta Cooking Pot
- 1 Grater
Steps
Clean the asparagus. Wash them gently, cut them to about the same length and cook them in the dedicated asparagus pot, leaving the tips out for 15/20 minutes. I let them steam in the vegetable steamer with a little water in the pot below for 10/12 minutes. In a saucepan, heat the oil and add the chopped asparagus. Adjust the salt and let it flavor for a few minutes. Then blend part of the asparagus with the juice of half a lemon to obtain a cream. Boil the pasta in ample salted water for the time indicated on the package. Drain it and transfer it to the saucepan with the asparagus, add the cream, finish with grated lemon zest, and serve immediately.
