Asparagus and Lemon Linguine Pasta
I came across this pasta dish while looking at some ideas to cook with the lemon, asparagus and chilli I have at home. I tend not to plan my meal in advance, instead using what I already have. This recipe is delicious and simple to make. Our zester and grater is perfect for zesting the lemon and grating the parmesan cheese for this meal. One bite and you will want more.
Asparagus and Lemon Linguine Pasta
1 lb asparagus
1 lb linguine
3 tbs unsalted butter
1 garlic clove, crushed
1 red chilli, sliced
¾ cup cream
2 tbs lemon zest, freshly grated (from about three lemons)
¼ cup fresh lemon juice
Salt and pepper to season
⅓ cup fresh basil, leaves picked
½ cup freshly grated parmesan cheese
Cut the asparagus into half inch slices on the diagonal, or into three pieces. Steam over boiling water for about three minutes until tender. Drain and rinse under cold water to stop cooking and set aside.
Put some salted water in a pot. Add pasta and boil, stirring occasionally until al dente. Drain pasta in colander, reserving quarter of a cup of pasta water for stirring into sauce.
While pasta is cooking, heat butter over a moderate heat in a deep pan or wok. Add garlic and chilli and heat for a few moments until aromatic. Stir in cream, zest and lemon juice and cook for a few more minutes. Add pasta and asparagus to sauce and toss until heated through. Add basil and salt and pepper to taste. Serve on a long plate sprinkled with grated parmesan cheese.
This recipe will feed 2-3 people.
Note : This is a variation of a recipe from www.food.com
