Creamy asparagus pasta


Today I have the day off and I am preparing a lunch for when my husband comes home. He loves asparagus and so do I! I adapted this recipe from

1lb fresh asparagus
1tablespoon lemon, zest of, finely grated
1⁄4 cup olive oil
1lb penne pasta
2 tablespoons fresh parsley
Salt and pepper to taste.
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.Combine the stems and tips 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.Serve with a light dusting of chopped parsley.

Enjoy! Xxxx Natascha

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10 thoughts on “Creamy asparagus pasta

    1. Great plan. This was a starter and I did not want to pack in loads of flavours. If i was to make this into a main meal, I would do the same as you. Add chicken, maybe a bit more zest too! 😉

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