Lemony Asparagus Pasta
This delightful asparagus pasta dish is a springtime symphony on a plate, bursting with the fresh flavours of the Italian countryside. Imagine twirling vibrant green asparagus spears alongside your pasta, each bite infused with the sunshine essence of lemon and the rich, caress of Southampton Olive Oil.
Ingredients
1 lb. spaghetti (450 grams)
4 Tbsp SOOC Whole Leek Olive Oil
12 -15 asparagus stalks, trimmed, sliced diagonally to bite-size pieces
2 garlic cloves, mashed & minced
1 lemon, halved, plus its ZEST (up to 1 tbsp)
½ tsp. crushed red pepper flakes (optional)
8 large fresh basil leaves
½ cup freshly grated Parmesan cheese, plus more for serving
2 Tbsp SOOC Sicilian Lemon White Balsamic
½ cup reserved pasta cooking water
Salt & pepper to taste
Instructions
Cook spaghetti in salted boiling water to ‘al dente’. While it cooks, heat the SOOC Whole Leek Olive Oil in a heavy pot over medium-high heat until shimmering. Add the asparagus and season with salt. Cook, stirring often, until just starting to soften, about 1 minute. Add the garlic, lemon zest, and crushed red pepper flakes (if using). Cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit while the pasta finishes cooking. Drain the pasta, but reserve about ½ cup of the pasta water. Add the cooked pasta and basil leaves to the asparagus pot over medium-high heat. Squeeze juice from the lemon into the pot. Add the Parmesan cheese and SOOC Sicilian Lemon White Balsamic. Toss vigorously while adding reserved pasta water a little at a time until the sauce becomes creamy and coats the pasta (up to ½ cup of the reserved water can be used, depending on desired consistency). Taste and adjust seasonings with salt and additional Oregano White Balsamic Vinegar if desired.
Divide pasta among bowls, and top with more Parmesan cheese for serving.
*Here at Southampton Olive Oil Company, we believe in pasta sauces that complement the artistry of the noodles, not overpower them. That’s precisely why this citrusy lemon-asparagus sauce is perfect for any type of pasta you have on hand, be it the classic spaghetti we used, elegant fettuccine, or playful penne. Plus, with minimal prep time, this recipe is a weeknight lifesaver!
Begin by selecting the freshest asparagus spears. We favour thick stalks for this dish, sliced on a diagonal for an elegant presentation and the perfect twirling partner for your pasta. If thin asparagus is all you can find, adjust the size to 1½-2 inch pieces. The key here is a quick sauté to preserve the vibrant green colour. The asparagus will finish cooking to a crisp-tender perfection as you incorporate the magical touch of pasta water to create a luxurious sauce.
