Lemon Pasta with Asparagus
When your menu calls for a simple spring meal, lemon pasta with asparagus perfectly fits the bill. A basic 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.
Servings 6 servings
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.