Saturday, June 15, 2013

Pasta with Asparagus and Gremolata

I love one-pot meals, and this light pasta dish is no exception. With beautiful local asparagus as the focal point, and a sprinkle of parsley, lemon zest and garlic to enhance its flavour, this dish comes together in just a few minutes longer than it takes to boil the water and cook the pasta. Great flavour with minimal ingredients and fuss.
whole wheat linguine with asparagus, gremolata and Parmesan cheese
The recipe comes from The Best Vegetarian Recipes by Martha Rose Shulman. I stray from her method slightly but not when it comes to her time-saving trick of adding the asparagus to the pot of cooking pasta a few minutes before the pasta has reached the al dente stage. But before you do this, remove approx. 125ml of pasta cooking water from the'll need it later to create the "sauce".
cooked pasta and asparagus
Rather than putting the drained pasta and asparagus into a warm bowl, I return it to the cooking pot and place it back on the stove over low heat.
garlic, lemon zest, parsley, Parmesan Cheese
Add the olive oil, the topping ingredients (reserve some of the cheese for garnish) and a spoon or 2 of pasta cooking water and toss well. If the pasta seems dry, add more water and toss again. Repeat until the cheese is melted and pasta and asparagus are evenly coated.

Serve with additional Parmesan. 

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