| This recipe is liked by 2 person(s). |
Penne with Asparagus & Lemon-Parmesan Cream
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time:
Source: The Oregonian
| Kosher salt | |
| 3/4 lb | penne pasta |
| 1 lb | asparagus, cut into 2-inch pieces |
| 1 cup | freshly grated Parmigiano-Reggiano, (divided) |
| 3 Tbs | whipping cream |
| Freshly ground black pepper | |
| 1/4 cup | thinly sliced fresh chives |
| 1 | lemon, zested & juiced |
Bring large pot of water + 2 T. salt to boil. Add pasta & cook, stirring often, until just tender, ~9 min. Remove 1c. pasta water & set aside, then stir in asparagus & cook until both penne & asparagas are tender, ~2 min. Drain well & return to pot along w/ 3/4 c. Parm-Reg, cream, 1/2 c. reserved pasta water & 1/2 t. black pepper. Cook over med. heat, stirring, until cheese melts; add more pasta water is mixture becomes dry. Stir in chives, lemon zest & 2 T. lemon juice. Season w/salt, pepper & lemon juice. Sprinkle w/Parm-Reg & serve.
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