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Creamy Lemon Asparagus Pasta with Crunchy Pine Nuts

creamy lemon asparagus pasta - featured image
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A quick and easy pasta dish featuring tender asparagus, a creamy lemon sauce, and toasted pine nuts for a delightful crunch. Perfect for spring and summer dinners.

Ingredients

Scale
  • 1 bunch asparagus (about 1 lb or 450 g), trimmed and cut into 2-inch pieces
  • 12 ounces (340 g) short pasta like penne or fusilli
  • 1 large lemon, zested and juiced
  • ¾ cup (180 ml) heavy cream
  • ½ cup (50 g) freshly grated Parmesan cheese
  • ⅓ cup (45 g) pine nuts, toasted
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper, to taste
  • Optional: chopped parsley or basil for garnish

Instructions

  1. Rinse and trim the asparagus ends, then cut into 2-inch pieces. Set aside.
  2. Bring a large pot of salted water to a boil (about 4 quarts or 3.8 liters). Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Reserve ½ cup (120 ml) of pasta water before draining.
  3. While pasta cooks, heat 1 tablespoon of olive oil in a dry skillet over medium heat. Add ⅓ cup (45 g) pine nuts and toast, stirring frequently, for 3-4 minutes or until golden and fragrant. Remove from skillet and set aside to cool.
  4. In the same skillet, add another tablespoon of olive oil. Toss in the asparagus and cook for 4-5 minutes until bright green and just tender. Add minced garlic and cook 30 seconds more until fragrant, careful not to burn.
  5. Lower the heat to medium-low and pour in ¾ cup (180 ml) heavy cream. Stir in lemon zest and juice from 1 lemon. Allow the sauce to gently simmer for 2-3 minutes, thickening slightly. Stir in ½ cup (50 g) freshly grated Parmesan cheese until melted and smooth.
  6. Add drained pasta to the skillet with the sauce and asparagus. Toss gently to coat everything evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Taste and add salt and freshly cracked black pepper as needed. Sprinkle toasted pine nuts over the top and garnish with chopped parsley or basil if desired.

Notes

Do not overcook the asparagus; it should retain a slight bite. Toast pine nuts carefully to avoid burning. Use reserved pasta water to adjust sauce consistency. Freshly grated Parmesan cheese melts better and tastes richer than pre-grated.

Nutrition

Keywords: lemon pasta, asparagus pasta, creamy pasta, pine nuts, easy dinner, spring recipe, quick pasta, vegetarian pasta

Find it online: https://flurpchef.com/creamy-lemon-asparagus-pasta-recipe-easy-homemade-with-crunchy-pine-nuts/