Wednesday, April 14, 2010

Creamy Lemon Asparagus Pasta

I have a long list posted on my refrigerator door called "Things I Used to Hate and Now I Love." I'll show it to you someday, it's pretty funny. Most items on the list are a result of irrational decisions I made to be as picky as possible as an otherwise perfectly cooperative 7-year-old. Asparagus was one of those decisions.

Lemon Asparagus Fusilli

Obviously, I've since changed my mind. Big time. Asparagus is now one of my favorite veggies (especially the tender, skinny ones), and now that it's in season, it's time to celebrate! This dish is a fresh, bright, springy new weeknight favorite. The original recipe called for goat cheese, so feel free to use that instead of mascarpone for some extra tang.

Creamy Lemon Asparagus Pasta
Adapted from Bon Appetit
Serves 4-6
Printable Recipe

1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
1/3 cup sundried tomatoes, thinly sliced
2 tablespoons chopped fresh parsley plus more for garnish
1/2 cup mascarpone cheese
Juice of 1/2 lemon
Crushed red pepper and garlic salt to taste

1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

2. Meanwhile, combine oil, lemon peel, sundried tomatoes, and chopped parsley in a large bowl.

3. Drain pasta and asparagus. Add hot pasta, asparagus, and mascarpone to bowl with lemon mixture. Toss to coat, distributing mascarpone as it melts. Season pasta to taste with salt or garlic salt, black pepper, and crushed red pepper. Garnish with additional parsley if desired.


grace said...

alas, asparagus is still on my 'foods i hate' list. this is a nice, bright spring dish, though! maybe i'll come around to liking it soon... :)

brooke @ claremont road said...

This sounds so good! And looks easy :) Methinks I'm going to have to make it!

Delicious Dishings said...

I have been eating sooo much asparagus lately! I was one of those weird kids when it comes to food... asparagus and brussels sprouts were my favorite vegetables. I still love both of them very much, but I can't pick a favorite vegetable anymore.

I love how this pasta has lemon and sundried tomatoes in it. I can just imagine all that flavor!

Megan said...

this just has Spring written all over it. Bookmarked!

Lauren said...

That looks incredibly refreshing! I can't wait to see this list Amy =D. Asparagus are one of my faves!

Laurie@The Baking Bookworm said...

this recipe is right up my alley in terms of favourite foods. Asparagus, sun-dried tomatoes and feta!?! Yum! As a kid I didn't love asparagus but would, grudgingly, eat it. Parsnips are at the top of my list of 'ew' kind of foods.

I'm glad I just happened upon your site.

Maria said...

Lovely spring pasta dish!

Anne said...

I'm with you: used to be a hater, now love asparagus! I remember being intrigued by this dish when you first mentioned it, and now I think I might make it for dinner! :)

Anonymous said...

Amy - thanks for the comment and I don't think I'd ever been to your site before, but now that I have I love it! Def in my google reader!! Everything looks great but this pasta looks especially wonderful. Yum

Unknown said...

Hi Amy!

I really enjoy your blog, and have nominated you for the Sunshine Award!

Come check it out on my blog: There's no obligation to accept - I just want to give you a nod for a great job! Thanks, Carrie

Nicole said...

We made this last night and it was delicious. Thanks so much for posting!

Hope said...

I made this last night but instead broiled the asparagus in my oven with olive oil, salt, pepper, and garlic, and added chicken and some toasted pine nuts. Divine! Thanks Amy :]

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