Pasta With Asparagus and Gremolata

From Martha Rose Shulman.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  garlic cloves, finely minced
• 1⁄4 cup  chopped flat leaf parsley
• 2  teaspoons  finely chopped lemon zest
• 3⁄4 lb  fusilli (or rigatoni or linguine)
• 1  lb asparagus, trimmed and cut into 1-inch pieces
•  salt, to taste
•  fresh ground black pepper, to taste
• 2 -3  tablespoons extra virgin olive oil
• 1⁄4 cup  grated fresh parmesan cheese

Directions

1. Start by heating a large pot full of water.
2. In a small bowl, mix together the garlic, parsley, and lemon zest; set aside.
3. When the water is boiling, add 1 tablespoon salt and gradually add the pasta.
4. Stir, making sure the pasta does not stick to the bottom of the pan.
5. Four to five minutes before the end of the pasta cooking time, add the asparagus to the pot.
6. Boil until the pasta is al dente (firm to the bite); check the package for time indications--usually 8-10 minutes, although very thin pasta cooks more quickly.
7. Drain the asparagus and pasta.
8. Toss the pasta and asparagus in a warm serving bowl with the garlic/parsley/lemon mixture, salt, pepper, and olive oil.
9. Sprinkle individual servings with parmesan cheese.
10. Note--you may prepare the garlic mixture an hour before serving.