Paccheri with Asparagus and Pecorino

Method

1. Bring a large pot of salted water to a boil and cook the paccheri according to package directions until al dente.
2. Clean the asparagus: cut off the tips and set aside. Trim the tough ends from the stems and cut the stems into small pieces.
3. In a pan, melt a generous knob of butter with a drizzle of olive oil. Add a clove of garlic and sauté.
4. Add the chopped asparagus stems to the pan, season with a pinch of salt, and cook for about 4–5 minutes, adding a splash of pasta water as needed.
5. Transfer the cooked stems to a blender. Add a few basil leaves and a little pasta water, then blend until smooth to form a creamy sauce.
6. In the same pan over high heat, add another knob of butter. Sauté the reserved asparagus tips for about 1 minute until just tender.
7. When the pasta is almost al dente, drain it (reserving pasta water) and transfer it to the pan with the tips.
8. Add a ladle of pasta water and stir to combine. Add the blended asparagus cream and toss well.
9. Remove the pan from the heat. Grate a generous amount of pecorino cheese directly into the pasta and toss. Add a drizzle of extra-virgin olive oil and a pinch of black pepper.
10. Finish with a grating of fresh lemon zest. Mix well and serve immediately, garnished with more pecorino, a twist of black pepper, and a final drizzle of olive oil.