{"id":1160,"date":"2024-05-27T11:41:20","date_gmt":"2024-05-27T11:41:20","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/lemony-asparagus-pasta\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"lemony-asparagus-pasta-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/lemony-asparagus-pasta-2\/","title":{"rendered":"Lemony Asparagus Pasta"},"content":{"rendered":"

This revivifying asparagus pasta dish from L.A.-based pastaiolo and restaurateur Evan Funke tastes like Italian springtime. It\u2019s bright from both lemon juice and zest, rich from an emulsion of Parmesan cheese, and fresh from the addition of big leaves of fresh basil.<\/p>\n

Chef-owner of Felix Trattoria, among other establishments, Funke believes pasta sauces should celebrate the craftsmanship of noodles (we chose spaghetti, but fettuccine, penne, or whatever pasta you\u2019ve got on hand will be fine) rather than try to steal the spotlight. The citrusy lemon-asparagus pasta sauce does just that. The recipe requires very little prep time, so you can easily make this on a weeknight.<\/p>\n

Remove the woody ends from a bunch of fresh asparagus spears. We like thick asparagus here, sliced thinly on a deep diagonal so the pieces bend and twirl around your fork in concert with the pasta; if you can only find thin asparagus, slice the veggies into 1\u00bd”\u20132″ pieces instead. You only want to saut\u00e9 the asparagus for a moment so it retains its verdant hue\u2014it will cook to crisp-tender when you start to work in the pasta water for the sauce.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n
Kosher salt<\/div>\n

1<\/p>\n

lb. spaghetti<\/div>\n

\u2154<\/p>\n

cup extra-virgin olive oil<\/div>\n

1<\/p>\n

large bunch asparagus, trimmed, thinly sliced on a deep diagonal<\/div>\n

4<\/p>\n

garlic cloves, smashed<\/div>\n

4<\/p>\n

(3″-long) strips lemon zest, plus 2 lemons, halved<\/div>\n

\u00bd<\/p>\n

tsp. crushed red pepper flakes<\/div>\n

8<\/p>\n

large fresh basil leaves<\/div>\n

2<\/p>\n

oz. freshly grated Parmesan cheese (about 1 cup), plus more for serving<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Bring a large pot of salted<\/strong> water to a boil. Add 1 lb. spaghetti<\/strong> and cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 1\u00bd cups pasta cooking water.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, heat \u2154 cup extra-virgin olive oil<\/strong> in a large Dutch oven or other heavy pot over medium-high until shimmering. Add 1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal<\/strong>, season with kosher salt<\/strong>, and cook, stirring often, until just beginning to take on color, about 1 minute. Add 4 garlic cloves, smashed<\/strong>, 4 (3″-long) strips lemon zest<\/strong>, and \u00bd tsp. crushed red pepper flakes<\/strong>; cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.<\/p>\n

    Step 3<\/h4>\n

    Add cooked pasta and 8 large fresh basil leaves<\/strong> to pot with asparagus mixture and return to medium-high heat. Squeeze juice from 2 lemons, halved<\/strong>, into pot and add 2 oz. freshly grated Parmesan cheese (about 1 cup)<\/strong>, and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.<\/p>\n

    Step 4<\/h4>\n

    Divide pasta among bowls, garnish each with a lemon strip, and top with more Parmesan cheese<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This revivifying asparagus pasta dish from L.A.-based pastaiolo and restaurateur Evan Funke tastes like Italian springtime. It\u2019s bright from both lemon juice and zest, rich from an emulsion of Parmesan cheese, and fresh from the addition of big leaves of fresh basil. Chef-owner of Felix Trattoria, among other establishments, Funke believes pasta sauces should celebrate […]<\/p>\n","protected":false},"author":2,"featured_media":1161,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1160"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1160\/revisions"}],"predecessor-version":[{"id":5196,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1160\/revisions\/5196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1161"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}