Our new favourite pasta is a wonderful thing. Instead of using a squeeze of lemon to finish up your pasta, lemon instead becomes the main event in this simple aglio olio dish. The result is a zesty lemony dish perfect to offset vegetables or as a side for grilled meats. Simple to make and devour…
Lemony sunshine on a plate!
Serves 4 people
For even more deliciousness stir in some soft ricotta cheese or feta at the end.
5-6 Tbs good olive oil
1 packet of asparagus or broccoli
4 cloves garlic
2 Tbs freshly grated lemon zest
Half a pack angelhair pasta
4 Tbs unsalted butter
Juice of one lemon
1 cup grated parmesan cheese
Salt and pepper to taste
1. Smash the garlic and cut asparagus into 2 inch spears.
2. Sautee them in olive oil, about 5 minutes until asparagus is shinny and a little charred.
3. Add in the lemon zest and stir.
4. In a pot of simmering salted water cook the angelhair. You probably only need to cook it for about 3-4 minutes. You want the pasta still al dente when you put it with the asparagus.
You want to toss this well, get all that lemony flavour in.
5. Scoop out a bit of the pasta water and add pasta to the asparagus. Add in butter and juice of half lemon. Toss with a pair of tongs.
6. Taste your pasta and add salt and more lemon juice if needed. Add in some pasta water if it's too dry.
7. Plate up, season with pepper and just a bit more lemon zest for serving.
*this recipe was inspired by Food52