Pasta with Creamy Asparagus | Christopher Kimball’s Milk Street

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Milk Street Recipe

Pasta with Creamy Asparagus

25 minutes

Pasta with Creamy Asparagus

This lively springtime pasta dish was inspired by a recipe from “River Cafe London,” the most recent cookbook from Britain's landmark restaurant. The asparagus is finely chopped in the food processor; half is sautéed until tender and half is kept al dente for pleasing contrast in texture. A cup of cream binds the asparagus into a silky sauce just thick enough to coat the pasta while a sprinkle of lemon zest and a squeeze of lemon juice at the table brighten up the flavors.

4

Servings

Tip

Don't forget to reserve 1½ cups of the chopped asparagus to add with the cream. Also, don't forget to save about 1 cup of the cooking water before draining the pasta; you'll need it for the sauce.

25 minutes

Ingredients

  • 2

    pounds asparagus, tough ends trimmed, cut into 1-inch pieces

  • Kosher salt and ground black pepper

Directions

  1. 01
    In a food processor, pulse the the asparagus until finely chopped, about 15 pulses. Measure out 1½ cups chopped asparagus and set aside.

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