Lemony Asparagus Pasta

Bright from lemon and fresh with basil, this easy asparagus pasta recipe from L.A.-based pastaiolo Evan Funke tastes like springtime in Italy.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 lb spaghetti cooked until al dente
• 0 Kosher salt
• 0.67 cup extra-virgin olive oil
• 1 large bunch asparagus trimmed and thinly sliced on a deep diagonal
• 0 Kosher salt
• 4 garlic cloves smashed
• 4 3-inch lemon zest strips
• 0.5 tsp crushed red pepper flakes
• 8 large fresh basil leaves
• 2 lemons halved
• 2 oz Parmesan cheese freshly grated
• 1 cup pasta water
• 0 Kosher salt
• 0 Parmesan cheese for serving
• 0 lemon zest for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add 1 lb. spaghetti and cook until al dente. Drain pasta, reserving 1½ cups pasta cooking water.
2. Meanwhile, heat ⅔ cup extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add asparagus, season with kosher salt, and cook, stirring often, until just beginning to take on color, about 1 minute.
4. Add smashed garlic, lemon zest, and red pepper flakes; cook, stirring until fragrant, about 30 seconds. Remove from heat.
5. Add cooked pasta and fresh basil leaves to the asparagus mixture, and return to medium-high heat. Squeeze lemon juice into the pot.
6. Add grated Parmesan cheese and 1 cup reserved pasta water. Cook, tossing vigorously until creamy and emulsified. Add more pasta water as needed. Season with salt if needed. Remove and discard garlic.
7. Divide pasta among bowls, garnish each with a lemon strip, and top with more Parmesan cheese.