Lemon pasta with asparagus, easy recipe with few ingredients
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Total: 17 min Diners: 2
You don’t need to throw many flowers at pasta to know how popular it is. Everyone likes it and this is probably due to the multitude of ways it can be prepared and the many ingredients that can be used to make it.
Although the most popular ones include tomato, egg or cheese; for a change, today we have chosen to make an authentic Italian recipe, very unknown outside the country of the boot, but with that fusion of cultures, histories and traditions that we like so much. The pasta al limone e burro, or lemon pasta with butter is a real delicacy very easy to make (with skill can be ready in 5 minutes).
The melting point of which I speak is the pasta that, in this case and because I had them at home, far from being any of the classic Italian, are some pumpkin noodles. These noodles are very typical in China and it is precisely here where everything we know today as pasta, noodles or noodles was born. From Asia to Spain, passing through the Amalfi coast, where this dish is typical due to the quality of the lemons in the area. Capri, Ischia… what a wonderful area of beautiful Italy!
I presume that this recipe is so easy because, once you put the pasta in the pan with water, just dissolve the butter, add the asparagus, lemon juice and cream (totally optional, we could do without it but it helps us to soften the power of lemon juice that can be very astringent), to have the sauce ready in a minute, if we have all the ingredients prepared, that is.
It is a clear example of a dish that can be used to comfort us in a quick winter dinner, as well as to help us from the binge of salads and gazpachos that we eat in summer. An acid, creamy and very balanced preparation that, if any Murcian is reading this, you will not hesitate to prepare at home. Of course, established bases, you can add anything you have in the fridge… Ah and cheese! You can never have enough cheese.
How to make lemon pasta
Ingredients
Ingredients
Pasta of any dried type, 220 g Lemon, 1 pc Butter, 40 g Fine green asparagus, 10 pc Cream (optional), 2 tablespoons Salt, c/s Ground black pepper, c/s
Step 1
When cooking pasta, the ideal is to leave all the ingredients prepared so that, at the time of cooking, everything is more fluid and we do not miss any cooking. So, squeeze the lemon juice and reserve the peels to grate a little later.
Step 2
Similarly, remove the lower end of the asparagus (you can do it with your hands) and, pulling downwards, from the place where they split is the part that has to be discarded. Chop the rest of the stalk and leave the buds whole.
Step 3
Put water to boil in a saucepan. When it reaches boiling point, add abundant salt and introduce the pasta. Cook for a minute less than the time indicated on the package so that it is al dente and finishes cooking in the sauce. Reserve some of the cooking water.
Step 4
While the pasta is cooking, start the sauce. In a frying pan, add the butter and, once melted, add the asparagus. Sauté lightly for 2 minutes over high heat and drizzle with the lemon juice. Evaporate the acidity for one minute and add the cream. Dissolve everything well, add black pepper and correct the seasoning.
Step 5
When the pasta is cooked, transfer it directly, without draining, to the frying pan where we have the sauce. Integrate everything very well with careful and enveloping movements to avoid breaking and, if necessary to be a little thick, add that cooking water we had reserved.
Step 6
Serve very hot and, once it has been plated, finish with the lemon zest.
