Italian
Pasta with Asparagus
by Cucina con Ruben · 548K subscribers on YouTube
A simple and delicious spring pasta dish featuring fresh asparagus, cooked in the asparagus cooking water for extra flavor, finished with Parmesan, butter, lemon zest, and mint.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- 1 bunchAsparagusfresh, green asparagus
- 200 gSpaghetti
- Olive Oilextra virgin olive oil
- Buttera knob, plus extra for finishing
- Saltto taste
- Black Pepperto taste
- Parmigiano Reggianograted, for the sauce and for serving
- Lemon Zestzest of one lemon
- Minta few fresh leaves
Method
- Prepare the asparagus: snap off the tough ends where they break naturally. Cut the stalks into rounds and set the tips aside.
- Bring a pot of salted water to a boil. Add the asparagus stalks and blanch for 2 minutes. Remove and transfer to an ice bath to stop cooking and preserve the bright green color.
- In a pan, heat olive oil and a knob of butter. Add the blanched asparagus stalks and a little of the cooking water, then add the asparagus tips. Season with salt and pepper. Cook the sauce for about 5 minutes.
- Meanwhile, cook the spaghetti in the same asparagus cooking water. In the last 2 minutes of cooking, transfer the pasta directly into the pan with the asparagus sauce.
- Finish the pasta: add grated Parmesan cheese and a couple of knobs of butter. Toss to create a creamy sauce.
- Grate lemon zest over the pasta and add a few mint leaves. Mix well.
- Serve the pasta with extra grated Parmesan on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
