- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 116 Times
- 14 oz dried spaghetti
- 1/2 lb asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup heavy cream
- 2 clove garlic, minced
- Grated zest of 1 lemon
- Salt and white pepper
- 4 tablespoons pine nuts, toasted
- 1 bag (about 5 ounces) baby arugula
Cook pasta, following package instructions.
Steam asparagus for 5 minutes.
Meanwhile, place the heavy cream in a small sauce pan and add the garlic and lemon zest. Simmer gently for a couple minutes, season with salt and white pepper.
Drain the pasta, reserving about 1/4 cup of the cooking water and return the pasta to the pot. Add the asparagus, cream mixture and toasted pine nuts. Add the arugula and reserved cooking water and stir until the leaves are slightly wilted. Serve immediately.
© 2013 Jon Ashton
Note from Cookstr's Editors
Nutritional information is based on 1/8 teaspoon of added salt per serving.