Creamy Asparagus, Lemon, and Walnut Pasta
DESCRIPTION
“This is a perfect Sunday evening supper for spring, and makes the most of seasonal asparagus. The lemon keeps things fresh and zesty, while the walnuts contribute the “crunch” factor. The dish takes a mere 15 minutes to make, so you have no excuse not to! It’s so delicious, you’ll want to double the recipe so you have leftovers.” – Food52 Editors
Total Time
Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
Nutrition
Calories
350
Total Fat
16
Polyunsaturated Fat
5
Cholesterol
0
Sodium
125
Carbohydrates
43
Dietary Fiber
4.5
Protein
10
Ingredients
- 7 ounces spaghetti (or pasta of your choice), dried
- 1 pound asparagus spears
- 1/4 cup California walnuts, finely chopped
- 1 garlic clove, peeled
- 3 tablespoons extra-virgin olive oil
- Zest of one lemon
- Salt and black pepper, freshly cracked
Preparation
- Bring a large pot of water to a strong boil. Season with salt, then add pasta. Cook according to package directions for "al dente." Set aside about 1 cup cooking water, then drain pasta.
- While water is coming to a boil, cut off and discard the tough ends of the asparagus. Cut the remainder into 1/3-inch rounds, leaving the tips intact. Heat olive oil and garlic in a large pan over medium heat for five minutes. Add asparagus, salt, pepper, and 1/3 cup of the reserved pasta water. Cover pan and cook asparagus for 4 to 8 minutes, until tender to the bite. Turn off heat and discard garlic.
- Once pasta is finished, purée 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor, blender, or immersion blender until smooth. Try to avoid blending the asparagus tips, for aesthetic reasons.
- Add puréed asparagus back to pan, along with sliced asparagus. Mix in cooked pasta, lemon zest, and more pasta water as needed to keep the sauce loose. Heat on low for a minute or two to allow pasta to absorb some of the sauce. Serve immediately, topped with chopped walnuts.