Pasta With Asparagus Lemon Sauce Recipe

How to make it

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• Cut the asparagus into 1 inch pieces, reserve tips separately
• Bring 6 to 8 quarts of water to a boil and add 2 Tbl salt and cook the asparagus stem until very tender, 6 to 8 minutes
• Transfer with a slotted spoon to a colander, reserving the cooking water in the pot
• Rinse asparagus under cold water and drain well
• Transfer asparagus to a blender or processor
• Cook the asparagus tips in reserved water until just tender, about 3 to 5 minutes
• Transfer tips to a colander, still reserving cooking water
• Rinse under cold water and drain well
• Puree the asparagus stems with the lemon zest, oil and 1/2 C of the asparagus cooking water
• Transfer to a large saucepan
• Cook the pasta according to package directions in the reserved water until not quite al dente, around 3/4s of the cooking time on the package
• Reserve 2 C of the cooking water and drain the pasta
• Add the pasta, asparagus tips and 1/2 C of the reserved water to the asparagus sauce and cook over medium high, stirring, for 3 to 5 minutes or until pasta is al dente and sauce coats the pasta
• Add more cooking water, 1/4 C at a time, until the sauce coats the pasta but is a little loose (the cheese witll thicken it slightly)
• Stir in the cheese and salt and pepper to taste
• Cook, stirring over low until cheese is melted
• Serve immediately