Pasta al Limone with Asparagus
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
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
Instructions
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!
Find it online: https://livitygardens.com/pasta-al-limone-with-asparagus/