Join! 12 weeks for $1

Campanelle Pasta with Asparagus, Lemon and Parmesan

6 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Jan B.
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.
Janet B.

I made this dish for supper tonight. It was both easy and delicious. One I will definitely make often when fresh asparagus is available.