Description
Creamy Lemon Pasta is an easy 20-minute dish using lemon, asparagus and one secret ingredient to give the cream sauce pizzazz.
Ingredients
- 1 pound of your favorite garofalo pasta
- 2 tablespoons butter , divided
- 1 bunch asparagus , ends trimmed and cut into 2-inch pieces
- 1 tablespoon flour
- 1 teaspoon lemon zest
- 2 teaspoons dijon mustard
- 2 tablespoons fresh lemon juice
- ¾ cup heavy cream
- ½ cup walnuts , coarsely chopped
- for topping:
- parmesan cheese , grated
- freshly ground black pepper
- maldon sea salt
Directions
- Cook pasta according to package directions to al dente. Drain and set aside.
- Meanwhile, heat tablespoon butter in a large frying pan or cast-iron skillet. Add trimmed and cut asparagus pieces.
- Sauté for 2-3 minutes or until they turn a vibrant green and start soften, but still have a slight snap.
- Remove from asparagus from pan, set aside.
- Add remaining 1 tablespoon butter to sauce, melt over medium heat.
- Reduce to low heat and whisk with flour, Dijon mustard and lemon zest until it forms a paste. Mixture will be small, but fragrant.
- While whisking, add fresh lemon juice and heavy cream.
- Toss al dente pasta, cooked asparagus and coarsely chopped walnuts with lemon cream sauce.
- Top with Parmesan cheese, freshly ground black pepper and Maldon sea salt, if desired.
- If you’ve tried this recipe, come back and let us know how it was!
