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Lemon Asparagus Pasta Recipe

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4 from 15 reviews

A bright and refreshing Lemon Asparagus Pasta dish featuring al dente spaghetti tossed in a zesty lemon sauce with tender asparagus, toasted walnuts, fresh herbs, and optional white beans for added protein. This vibrant spring-inspired pasta combines savory, tangy, and nutty flavors with a delicate hint of spice, perfect for a satisfying vegetarian meal.

Ingredients

Pasta and Sauce

  • 10 ounces (285g) spaghetti
  • 2 medium-large lemons (zested and juiced)
  • 6 1/2 tablespoons extra virgin olive oil (divided)
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon Dijon mustard

Vegetables and Aromatics

  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bunch asparagus (about 14 ounces), sliced thinly on a bias into 1-inch (2.5 cm) pieces

Additional Ingredients

  • ½ cup (60g) toasted walnuts, finely crushed
  • 3 tablespoons nutritional yeast
  • ½ cup (8g) Italian flat-leaf parsley, chopped (leaves and tender stems)
  • ½ cup (8g) fresh basil leaves, slivered
  • 2 tablespoons capers, drained (optional)
  • ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives) (optional)
  • 1 (15-ounce/425g) can navy beans or other white beans, rinsed and drained (optional, for a main meal)

Instructions

  1. Boil Pasta: Bring about 9 cups (2.1 L) of water to a boil in a large pot. Add approximately 1 tablespoon kosher salt once the water is nearly boiling. Add the spaghetti and cook according to package instructions until just al dente, stirring occasionally. Drain the pasta, reserving 1 cup (240 mL) of the pasta water for later use.
  2. Prepare Lemon Zest: Zest the lemons, dividing the zest into two equal piles, and set aside for use at different stages.
  3. Make Lemon Sauce: In a mason jar or a bowl, combine 5 tablespoons (75 mL) of the fresh lemon juice, 5 tablespoons (70g) of extra virgin olive oil, ½ teaspoon Dijon mustard, 1 teaspoon kosher salt, and black pepper to taste. Shake or whisk vigorously until the mixture emulsifies into a smooth dressing.
  4. Sauté Aromatics and Cook Asparagus: Heat 1 ½ tablespoons of olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Add the thinly sliced shallots and garlic; cook for 2-3 minutes until garlic turns golden brown, stirring frequently to avoid burning. Add red pepper flakes if using and cook for 30 seconds. Add the sliced asparagus and half of the lemon zest, seasoning with salt and pepper. Cook for 3 minutes until asparagus is crisp-tender. Remove from heat and set aside.
  5. Toss Pasta with Sauce and Walnuts: Add the hot cooked pasta and the prepared lemon sauce to the asparagus mixture in the pan. Stir in the finely crushed toasted walnuts and nutritional yeast. Pour in ½ cup (120 mL) of reserved pasta water. Return the pan to medium-high heat, and vigorously toss the pasta with tongs, shaking the pan to emulsify the sauce, adding more pasta water as needed to help the sauce coat the pasta evenly.
  6. Finish with Herbs and Optional Ingredients: Add the remaining lemon zest, slivered basil, chopped parsley, capers, olives, and white beans if using. Toss everything again and cook briefly for 30 to 60 seconds to meld the flavors. Season with additional salt and pepper as needed, finish with a drizzle of extra virgin olive oil, and serve immediately.

Notes

  • Use moderate water quantity (about 9 cups for 10 oz pasta) to keep the pasta water starchy, which helps in emulsifying the sauce.
  • Choose lemons that are medium-large for optimal zest and juice; organic lemons are preferred to avoid pesticides on the zest.
  • Toast walnuts lightly before crushing to enhance their flavor and texture.
  • Castelvetrano olives add a mild, buttery flavor; omit if not preferred or unavailable.
  • Adding white beans transforms the dish into a more filling main course, providing a protein boost.
  • Red pepper flakes are optional but add a subtle kick if desired.

Find it online: https://lauracooks.com/lemon-asparagus-pasta-recipe/