Asparagus and Arugula Spaghetti with Lemon and Pine Nuts
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
Taste and Texturecreamy, garlicky, rich, savory, tangy
Type of Dishdry pasta, pasta
- 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.
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2016 Jon Ashton