I made this spring pasta for a friend’s BBQ this weekend. It’s springy, vegan, and tastes great at room temperature.
It’s creamy, crunchy, and rounded out by the lemon. Mmm.
♫ Suggested listening: something from TC’s Funky Nuts. ♫
Click to listen: TC’s Funky Nuts – “Ain’t it Funky”
Adapted from Food 52, the Wikipedia of recipe websites
- 1 lb. pasta (I used campanelle)
- 1 lb. asparagus spears
- 1/4 cup walnuts
- 1 shallot or 1 clove garlic
- 3 tablespoons extra-virgin olive oil (or a combo of olive oil and butter, depending on your mood/diet)
- Handful of basil (optional)
- Juice of 1 lemon, plus zest
- Cook your pasta — add that salt and a little vinegar, or use the method of your choosing.
- Reserve approx. 1 cup of the pasta water, then drain pasta.
- Meanwhile, trim off the tough ends of the asparagus if necessary. Chop up the stalks, leaving the tips intact.
- Sautée garlic or shallot in olive oil in a large pan over medium heat for five minutes.
- Add the asparagus stalks (but not the tips), season with salt and pepper, and add 1/3 cup of the reserved pasta water. Cover pan and cook asparagus for 4 to 8 minutes, until tender.
- Purée the asparagus/shallot/garlic/pasta water mixture (I also added basil) in a food processor to make a pesto.
- Meanwhile, add the asparagus tips to your pan and sautée independently.
- Mix the cooked pasta and the asparagus pesto. Heat on low for a minute or two to allow pasta to absorb some of the sauce.
- Put the pasta in a bowl, top with the asparagus tips. Squeeze the lemon juice over the top, then finish with the walnuts and the lemon zest.