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!!"
 
Penne Pasta With Asparagus Sauce created by jrusk
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

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directions

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

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  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. jrusk
    Penne Pasta With Asparagus Sauce Created by jrusk

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