Ingredients
Scale
- 12 oz (340g) Campanelle pasta
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- Fresh parsley, chopped, for garnish
Instructions
- Boil salted water and cook Campanelle pasta for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, blanch asparagus in salted boiling water for 2-3 minutes until tender-crisp. Drain, transfer to ice water, then drain again.
- Sauté garlic in olive oil for 1 minute. Add asparagus, cook 2 minutes. Stir in lemon zest, juice, and red pepper flakes. Toss in pasta.
- Add reserved pasta water and butter, stirring until melted. Mix in Parmesan until smooth. Season with salt and pepper.
Notes
- Add toasted pine nuts or prosciutto for extra flavor.
- For a creamier sauce, stir in a splash of heavy cream after adding the lemon juice.