When your menu calls for a simple spring meal, lemon pasta with asparagus perfectly fits the bill. A tangy lemon vinaigrette contrasts beautifully with the earthy grassiness of tender-crisp roasted asparagus spears and the sweet nuttiness of toasted pine nuts. You might think of this dish as sort of like the edelweiss of pasta....the flavors are strikingly clean and bright, and those cheerful shades of yellow and green do look rather happy to meet the plate. Equally satisfying when served either warm or at room temperature, lemon pasta with asparagus is also a low stress affair. Feel free to prepare it in advance, if necessary, or just allow yourself to be immersed in all the sights and sounds of spring while you leisurely get around to enjoying it.
Ingredients for Lemon Pasta with Asparagus
- asparagus
- pine nuts
- lemon juice
- dijon mustard
- extra virgin olive oil
- flat leaf parsley
- pasta of your choice (linguine or fettuccine work well here)
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Instructions
Heat oven to 400℉. Place the asparagus spears on a rimmed baking sheet, drizzle them with olive oil, and toss to coat. Season with salt and pepper.
Roast the asparagus for about 15 to 20 minutes, or until tender-crisp. In the meantime, prepare the rest of the ingredients.
Toast the pine nuts in a small skillet over medium low heat, stirring frequently for about 5 minutes, or until golden brown. Set the toasted pine nuts aside.
Place the mustard, lemon juice, and olive oil into a small bowl.
Then whisk until emulsified into a thick dressing. Season to taste with salt and pepper. Set the dressing aside.
Chop the parsley and cut the asparagus into roughly one to two inch pieces. Set them aside.
Cook the pasta according to package instructions, making sure it is cooked al dente. Drain and place the pasta into a large bowl.
While the pasta is still hot, pour over the dressing and toss to coat. Let the pasta sit for about 5 to 10 minutes, tossing occasionally, to soak up most of the dressing.
Then add the roasted asparagus, toasted pine nuts, and chopped parsley to the pasta, tossing everything to combine.
Serve warm or at room temperature.
Hint: When the pasta is cooked al dente and tossed with the dressing while it is still hot (or at least quite warm), it will soak up most (though not entirely all) of the dressing. If you prefer your pasta on the saucier side, then I recommend tossing it with a couple tablespoons of extra virgin olive oil before adding the dressing.
Variations
I love the simple combination of roasted asparagus and a very basic lemon dressing here, but there is immense potential for variation with this pasta. Here are just a few ideas...
- Enhance the dressing - add a minced garlic clove and a tablespoon of honey
- Incorporate more herbs - fresh tarragon or thyme would be lovely additions here
- Add cheese - toss in a generous grating of Parmigiano Reggiano or Pecorino Romano
Storage
This pasta will keep in the refrigerator for 3 to 4 days. However, the remaining dressing will tend to solidify, so allow any leftovers to come closer to room temperature and get a bit glossy again before enjoying them.
📖 Recipe
Lemon Pasta with Asparagus
Equipment
- large pot
- colander
- small skillet
Ingredients
- 1 large bunch asparagus spears cleaned and trimmed
- ½ cup pine nuts toasted
- 3 tablespoons lemon juice
- 2 tablespoons dijon mustard
- ⅔ cup extra virgin olive oil
- ¾ cup flat leaf parsley roughly chopped
- 1 pound pasta
- kosher salt
- freshly ground black pepper
Instructions
- Heat oven to 400℉. Place the asparagus spears on a rimmed baking sheet, drizzle them with olive oil, and toss to coat. Season with salt and pepper. Roast the asparagus for about 15 to 20 minutes, or until tender-crisp. In the meantime, prepare the other ingredients.
- Toast the pine nuts in a small skillet over medium low heat, stirring frequently for about 5 minutes, or until golden brown. Set the toasted pine nuts aside.
- In a small bowl, whisk the mustard, lemon juice, and olive oil together until it emulsifies into a thick dressing. Season to taste with salt and pepper. Set the dressing aside.
- Chop the parsley and cut the asparagus into roughly one to two inch pieces. Set them aside.
- Cook the pasta according to package instructions, making sure it is cooked al dente. Drain and place the pasta into a large bowl.
- While the pasta is still hot, pour over the dressing and toss to coat. Let the pasta sit for about 5 to 10 minutes, tossing occasionally, to soak up most of the dressing.
- Then add the roasted asparagus, toasted pine nuts, and chopped parsley to the pasta, tossing everything to combine. Serve warm or at room temperature.
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