Spring Asparagus & Lemon Pasta
A vibrant, fresh pasta dish featuring asparagus and lemon, perfect for spring.
Ingredients
Main Ingredients
- 10 oz spaghetti, bucatini, linguine, or fettuccine
- 2 medium-large lemons (zest and juice)
- 6.5 tbsp extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 0.5 tsp Dijon mustard
- 2 medium shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 0.25 tsp red pepper flakes (optional)
- 1 bunch asparagus, sliced thinly
- 0.5 cup toasted walnuts, finely crushed
- 3 tbsp nutritional yeast
- 0.5 cup Italian flat-leaf parsley, chopped
- 0.5 cup fresh basil leaves, slivered
- 2 tbsp capers, drained (optional)
- 0.25 cup Castelvetrano olives, sliced (optional)
- 1 15 oz can navy beans or other white beans, rinsed and drained (optional)
Instructions
- In a large pot, bring water to a boil. Add a generous pinch of salt and cook the pasta according to package instructions until al dente.
- In a jar, combine 5 tbsp of lemon juice, 5 tbsp of olive oil, Dijon mustard, and a pinch of salt and pepper. Secure the lid and shake well until the mixture is emulsified.
- In a large skillet, heat 1 ½ tbsp of olive oil over medium heat. Add the sliced shallots and garlic, cooking until they turn golden brown.
- Next, add the sliced asparagus and half of the lemon zest. Season with salt and pepper, cooking until the asparagus is crisp-tender, about 3-4 minutes.
- Add the drained pasta to the skillet along with the lemon sauce, crushed walnuts, and ½ cup of reserved pasta water. Toss everything together over medium-high heat until the sauce coats the pasta and emulsifies, about 2-3 minutes.
- Stir in the remaining lemon zest, slivered basil, chopped parsley, capers, olives, and beans (if using). Cook for an additional minute, then taste and adjust seasoning with salt and pepper.
- Serve the pasta warm and enjoy this vibrant, flavorful dish immediately!
Notes
For added protein, consider including grilled chicken or shrimp. Feel free to swap in your favorite vegetables or herbs based on what you have on hand.