Penne Pasta With Asparagus Sauce

READY IN: 35mins
jrusk
Recipe by polly salama

This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!

Top Review by Three Kids Make Me

I made this with your scallops recipe, and they complimented each other nicely. I do agree with the other posters that it could use garlic though, so I will add it next time. Used vegan parm but otherwise made as directed. I really like not throwing half of my asparagus away, and this will be a great thing to make when you find fat asparagus super cheap.

Ingredients Nutrition

Directions

  1. Cut the asparagus into one inch pieces; reserving the tips.
  2. Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
  3. Reserve the water by using a slotted spoon to remove the asparagus to a colander.
  4. Put the drained asparagus in a food processor.
  5. Cook the tips for 3-5 minutes until just tender.
  6. Remove from water with slotted spoon, reserving the water.
  7. Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
  8. Cook the pasta in the asparagus water to your liking.
  9. Drain the pasta saving 2 cups of the water.
  10. Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
  11. Stir in tips and grated cheese.
  12. Stir until cheese is melted.
  13. Serve with a light dusting of chopped parsley.

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