Penne Pasta With Asparagus Sauce

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: 35 mins
• Serves: 4

Ingredients

• 1  lb fresh asparagus
• 1  tablespoon lemon, zest of, finely grated
• 1⁄4 cup olive oil
• 1  lb penne pasta
• 3⁄4 cup  grated parmasean-reggiano cheese
• 2  tablespoons  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.