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Campanelle Pasta with Asparagus, Lemon and Parmesan
This springtime pasta dish is an elegant supper yet a one-pot affair; the pasta and asparagus start independently but finish together, simmered with half-and-half, so their flavors mix and meld. Be sure to purchase pencil-thick asparagus so the spears cook in the time indicated and are a good size match for the pasta. You will need 2 pounds for this recipe; typically a bunch weighs about 1 pound. Penne and campanelle are our favored pasta shapes for this, but fusilli and gemelli are good, too.
6
Servings
Tip
Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente, and remember to reserve about ½ cup of the cooking water. The noodles will finish cooking with the ingredients that form the sauce. The starchy reserved cooking water is used to thin the sauce so it lightly coats the pasta.
30 minutes
Ingredients
-
1
pound campanelle OR penne pasta
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt and cook, stirring occasionally, until just shy of al dente. Reserve about ½ cup of the cooking water, then drain.
Reviews
July 19, 2022
Flexible recipe for a quick evening meal
I used green beans because I had no asparagus, blanching them a few minutes before sautéing in the butter. We felt a little kick was needed so added red pepper flakes at the end,.The addition of chicken sausage cut into coins and fried made a satisfying meal.
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I made this dish for supper tonight. It was both easy and delicious. One I will definitely make often when fresh asparagus is available.