Wednesday, February 14, 2018

Creamy Asparagus & Walnut Pasta

Adapted from Food 52
8 ounces spaghetti
1 lb. asparagus
2 garlic cloves, minced
Salt and pepper to taste
2 tsp lemon juice
Parmesan cheese for garnish
¼ c. walnuts, chopped

1. Cook pasta. Reserve 1 ¼ cups water. 
2. Meanwhile, cut off asparagus ends, and cut the remaining spears into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Heat garlic, stirring constantly for 30 seconds. Add asparagus to the pan and 1/3 cup reserved pasta water. Season with salt and pepper. Cover skillet and cook 5-8 minutes, or until asparagus is tender.

3. Using an emersion blender or food processor, blend 1/3 of the cooked asparagus and ¼ cup reserved pasta water.

4. Combine asparagus sauce, remaining cooked asparagus, and pasta. Stir in lemon juice and parmesan; adding additional pasta water to keep sauce loose as necessary. Heat until warmed through, top with chopped walnuts, and serve.

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