Penne Pasta With Asparagus Sauce

Submitted 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!!"

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 453.59 g fresh asparagus
• 1 tablespoon lemon, zest of, finely grated
• 59.14 ml olive oil
• 453.59 g penne pasta
• 177.44 ml grated parmasean-reggiano cheese
• 29.58 ml fresh finely chopped parsley

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.

Reviews

[Jason and Heather B.]

Followed the recipe exactly. It was sort of bland and not very flavorful. I added a sprinkle of salt which helped.

 

[reanniejene]

This is not an original recipe. It is from Epicurious, published in 2000. https://www.epicurious.com/recipes/food/views/pasta-with-asparagus-lemon-sauce-103382 This fact should be noted in the description to avoid the issue of plagiarism.

 

[Three Kids Make Me Crazy]

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.

 

[Diet It Up]

I think this is a completely genius idea. I always feel guilty throwing out the asparagus stems because they're too tough to eat. It seems like such a waste! Making this creamy sauce from the pureed vegetable is such a great trick. I did make one change. I thought it could use a little garlic. Before I added the olive oil to the food processor, I heated it up with two cloves of chopped garlic. Thanks for sharing!

 

[jrusk]

This was delicious. I love green veggies as pasta sauce/pesto. I added garlic and salt and pepper. Personal pref but for us it would have been a little flat without it. This would be best served with seafood or a light chicken dish. Trying to use up food in fridge and had this with meatloaf. I had a feeling the meatloaf would overpower it (and I was right) so we just ate the bowl of pasta first then the meatloaf. I'll make this again and I'd like to serve it with lemon chicken!