Pasta al Limone with Asparagus

Pasta al Limone with Asparagus



For the Lemon Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt

For the Pasta:

  • 8 oz. pasta of choice
  • 2 tablespoons olive oil
  • 4 spring onions, sliced thin, or 1/2 onion, chopped
  • 2 cups fresh asparagus, sliced thin on the diagonal
  • 4 cloves garlic, minced
  • 3 wide and long strips of lemon zest
  • 1/4 teaspoon red chili flakes
  • 4 tablespoons fresh basil, chopped
  • Juice of 2 lemons
  • Sea salt and pepper, to taste


Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of the cooking liquid. Meanwhile, make the Lemon Cashew Cream by blending all the ingredients in a high-speed blender until smooth. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the spring onions and the asparagus. Season with salt and cook, stirring, until just beginning to take on color, about 3 minutes. Add the garlic, the lemon zest and red chili flakes, and cook 1 minute more. Add the lemon cashew cream, the lemon juice, the pasta, and stir well until well-coated, adding some of the pasta cooking liquid, as needed. Add 3 tablespoons of the fresh basil and season to taste with sea salt and pepper. Divide among bowls and top with remaining fresh basil. Bon appétit!

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