Shelly's Recipe

ASPARAGUS LEMON PASTA

Category: Pasta

1/4 cup pine nuts
1 1/2 lbs asparagus, trimmed and cut diagonally into 1/2 inch pieces
1 lb linguine or 3/4 lb bow-tie pasta
3 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup heavy cream
2 tablespoons lemon zest , freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup chopped green onions
1/2 cup parmesan cheese, freshly grated

Toast the pine nuts in a skillet over medium heat. It will take about 1 to 2 minutes. Remove from the pan and set aside.

In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

In a deep 12-inch skillet heat butter, garlic and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.

Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.

Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil, salt, pepper and green onions to taste and toss well. Sprinkle pasta with a little Parmesan and the toasted pine nuts. Serve more Parmesan on the side. Serves 4