pasta with asparagus lemon sauce - faith willinger

This is just one of several, tomato-sauce-less pasta recipes David has found to make for us for dinner.  It's delicious and tastes as rich as a cream-sauce without feeling as heavy.


Taken from: The 150 Best American Recipes
Prepared by: David
serves 4 
you will need:

• 1 lb fresh asparagus, tough ends trimmed
• 1 teaspoon finely grated fresh lemon zest
• 1/4 cup extra-virgin olive oil
• 1 lb penne or pasta of choice
• 1/2 cup grated Parmigiano-Reggiano

Preperation

• Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
• Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
• Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
• Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
• Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
• Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
• Serve immediately.