Asparagus and Arugula Spaghetti with Lemon and Pine Nuts

Name: Asparagus and Arugula Spaghetti with Lemon and Pine Nuts
Ingredients: 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

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Chef

Jon Ashton

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This image courtesy of Joseph DeLeo

4 servings

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Moodtired

Taste and Texturecreamy, garlicky, rich, savory, tangy

Type of Dishdry pasta, pasta

Ingredients

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

Instructions

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.