This pasta recipe is unique in that you actually make a smooth, velvety sauce by pureeing the asparagus. The result is bright, delicious and spring-y...and the most beautiful green color. It seems like a cream sauce in consistency, but the only dairy is the small amount of Parmesan cheese you add at the end.
This pasta is great as a side dish or as a vegetarian main course.
1 pound asparagus, trimmed
zest of one lemon
1/4 cup olive oil
1 t. kosher salt
fresh ground pepper
1 pound fusilli
1/2 c. Parmesan cheese, plus more for garnishing
garnish with chopped mint (optional)
fresh ground pepper
Bring large pot of water to a boil with a few generous pinches of salt.
Coarsely chop asparagus into 1 inch pieces. Add asparagus to boiling water and cook for 6-8 minutes, until soft. Remove with a slotted spoon (do not drain pot!) to a colander and run under cold water. Place in a blender.
Remove 1/2 c. of asparagus cooking water from the pot. Add cooking water, lemon zest, salt & pepper and olive oil to blender. Puree with asparagus until smooth.
Cook pasta in the asparagus cooking water. Cook pasta until just shy of al dente and drain, reserving approximately 1 c. of cooking water.
Return pasta, asparagus puree and 1/2 c. pasta water to the pot. Cook over high heat 3-4 minutes, stirring, until pasta is al dente and sauce thickens slightly and coats pasta. Add more cooking water if necessary.
Turn off heat, add Parmesan to pasta and stir until incorporated. Garnish with a generous sprinkle of chopped mint and more cheese.
Now see how it's done in this recipe video from KIN Community:
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