Awesome Asparagus Pasta

Awesome Asparagus Pasta

Going way back to 2015 for this amazing dish. Our friend Renee gave us this incredibly simple recipe that delivers such a bright palette of flavor and a gorgeous green sauce! I added some shrimp to dress this dish up.


– 1 lb fresh asparagus, tough ends trimmed

– 1 teaspoon finely grated fresh lemon zest

– 1/4 cup extra-virgin olive oil

– 1 lb penne or pasta of choice (short noodles work best)

– 1/2 cup grated Parmigiano-Reggiano cheese



Read the recipe through before starting, you need to reserve the cooking water for the entire process – do not drain into the sink until the end. Cut asparagus into 1-inch pieces. Reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 – 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in the pot, and rinse under cold water. Transfer drained asparagus to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3-5 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot, and rinse under cold water. Drain tips well and set aside. Puree asparagus stems with lemon zest, oil, and 1/2 cup of the asparagus cooking water. Transfer pureed sauce to a 4-quart saucepan. Cook pasta in boiling asparagus cooking water until it offers considerable resistance to the tooth, around 3/4 of the recommended cooking time (it will continue to cook in the sauce later and become mushy if you cook it through now). Reserve 2 cups of the cooking water and drain the pasta. Add pasta, asparagus tips, and 1/2 of the reserved cooking water to asparagus sauce and cook over high heat, stirring, for 3-5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until the sauce coats the pasta but is a little loose. Stir in the Parmigiano-Reggiano and salt and pepper to taste. Stir until the cheese is melted. Serve immediately garnished with lemon wedges. Enjoy

See Original Recipe

If the link doesn’t work, the recipe came from a physical book.