Lemon Asparagus Pasta

Name: Lemon Asparagus Pasta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving
Ingredients: 10 ounces (285g) of spaghetti; 2 medium-large lemons; 6 1/2 tablespoons extra virgin olive oil; Kosher salt and freshly cracked black pepper; 1/2 teaspoon Dijon mustard; 2 medium shallots; 4 garlic cloves; ¼ teaspoon red pepper flakes; 1 bunch of asparagus (about 14 ounces); ½ cup (60g) toasted walnuts; 3 tablespoons nutritional yeast; ½ cup (8g) Italian flat-leaf parsley; ½ cup (8g) fresh basil leaves; 2 tablespoons capers; ¼ cup (30g) Castelvetrano olives, sliced in half; 1 (15-ounce/425g) can of navy beans or other white beans

User Reviews

5.0

1,167 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
610 kcal
Course
Lunch, Dinner
Cuisine
Italian-American Fussion

Lemon Asparagus Pasta

Bianca Sampson

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

875 people made this

Print

234 people printed this

Save this

700 people saved this

Ingredients

Servings

10 ounces (285g) of spaghetti, bucatini, linguine, or fettuccine (see Note 1)
2 medium-large lemons (see Note 2)
6 1/2 tablespoons extra virgin olive oil, divided
Kosher salt and freshly cracked black pepper
1/2 teaspoon Dijon mustard
2 medium shallots, thinly sliced
4 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes (optional)
1 bunch of asparagus (about 14 ounces), sliced thinly on a bias into 1-inch (2.5 cm) pieces
½ cup (60g) toasted walnuts, finely crushed (see Note 3)
3 tablespoons nutritional yeast
½ cup (8g) Italian flat-leaf parsley, (leaves and tender stems), chopped
½ cup (8g) fresh basil leaves, slivered
2 tablespoons capers, drained (optional)
¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives) (optional, see Note 4)
1 (15-ounce/425g) can of navy beans or other white beans rinsed and drained (optional, for a main meal)

Add to Shopping List

Instructions

Bring a large pot of water to a boil for the pasta.Tip: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cups (~2.1 L) of water for 10 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (~1 TBSP kosher salt). Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup (240 mL) of the pasta water.
Zest the lemons and divide the zest into two piles. Set aside.
Meanwhile, make the Lemon Sauce. In a mason jar, combine 5 tablespoons (75 mL) of the lemon juice, 5 tablespoons (70g) of the extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and black pepper to taste. Shake until emulsified.No jar? Just whisk all the ingredients in a bowl until emulsified.
Cook the asparagus. Meanwhile, heat 1 ½ tablespoons olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2 to 3 minutes, until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds. Add the asparagus and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done.
Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add ½ cup (120 mL) of pasta water. Return the pan to medium-high heat. Use tongs to vigorously toss everything together, shaking the pan as you go, adding more pasta water as needed, until the sauce is emulsified and clings to the pasta.
Add the remaining half of the lemon zest, basil, parsley, and the capers, olives, and white beans, if using. Toss again and briefly cook for 30 to. 60 seconds. Sprinkle with a pinch or two of salt and pepper and finish with a nice drizzle of olive oil. Serve immediately.

Notes

This recipe is inspired by Spaghetti al Limone with Asparagus from Bon Appétit.
You can use up to 12 ounces (340g) of pasta but it's sauciest with 10 ounces (285g).
The lemons should feel heavy for their weight. If you can't find lemons that are medium-large, buy an extra third lemon to ensure you get enough zest and juice.
To toast raw walnuts, add to a dry skillet over medium heat and cook, stirring occasionally, until a bit browned and fragrant, 4 to 5 minutes. Or roast a large batch on a sheet pan in the oven at 350ºF/175ºC for 8 to 10 minutes, tossing halfway. You can also use raw walnuts, but you'll get more flavor from toasted. To crush walnuts, the quickest way is to add to a spice grinder and pulse several times. Otherwise, very finely mince with a knife.
If your olives are already pitted, slice them in half. If they have the pits inside, here's how to remove the pits.

Nutrition Information

Show Details

Calories 610kcal (31%) Carbohydrates 70g (23%) Protein 18g (36%) Fat 31g (48%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 21g Sodium 543mg (23%) Potassium 723mg (21%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 1628IU (33%) Vitamin C 47mg (52%) Calcium 100mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 610 kcal

% Daily Value*

Calories	610kcal	31%
Carbohydrates	70g	23%
Protein	18g	36%
Fat	31g	48%
Saturated Fat	4g	20%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	21g	105%
Sodium	543mg	23%
Potassium	723mg	15%
Fiber	9g	36%
Sugar	7g	14%
Vitamin A	1628IU	33%
Vitamin C	47mg	52%
Calcium	100mg	10%
Iron	5mg	28%