Ingredients
1 lb. penne pasta
1 lb. thin asparagus, trimmed and cut into 2" pieces
3 tbsp. extra-virgin olive oil, divided
1 small onion, diced
2 cloves garlic, thinly sliced
1/2 c. heavy cream
1 c. dry white wine, such as Sauvignon Blanc
1 lemon, zested and juiced
1 tsp. kosher salt
1/2 c. freshly grated Parmesan, plus more for serving
1/2 tsp. freshly ground black pepper, plus more for serving
1/4 c. fresh parsley, finely chopped
1/2 tsp. crushed red pepper flakes
Preparation
Step 1Bring a large pot of salted water to a boil. Add penne and cook according to package directions, until al dente. Reserve ½ cup pasta water, then drain. Set aside.Step 2Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of salt. Transfer to a plate and set aside. Step 3Heat remaining 2 tablespoons oil over medium heat. Cook onions and garlic until softened, about 5 minutes. Add heavy cream, white wine, lemon juice, and zest. Bring mixture to a boil, then simmer for 5 minutes. Add in salt, Parmesan, and black pepper. Reduce heat to low and mix until well combined. Step 4Turn off heat and mix in pasta, asparagus, and parsley until well coated. Add small amounts of pasta water until you reach desired consistency. Serve with more grated Parmesan, cracked black pepper, and red pepper flakes.
This is a great recipe to master the art of using pasta water to create a silky, rich sauce. The added starch will help pull everything together, but if it gets too thick just add a bit more water! The key to acing this dish is to cook the asparagus until its tips are crispy and stalks slightly blistered. The slight char will add a whole other dimension to the enticing flavor of this vegetable. If you have leftovers, they wont freeze to well but can be stored in an airtight container in the fridge for up to 5 days. Tried this recipe? Let us know how it came out in the comments below!
