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June 3, 2014 / Chris Blum

Creamy Asparagus Pasta

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Asparagus season is winding down so I need to get my fix in before it is gone. This is a wonderful and easy recipe perfect for a weeknight meal.

Ingredients:
12 oz pasta
4 oz pancetta diced
1 1/4 lb asparagus, trimmed, cut into 1-inch pieces
1 bunch green onions,
3 garlic cloves, minced
1/2 c finely grated Parmesan cheese
1/2 c creme fraiche
Zest of one lemon
3 TBSP lemon juice
1/4 c chopped parsley
1/4 c chopped basil

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Add asparagus to drippings in skillet; sauté 3 minutes. Add green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 c pasta cooking liquid, Parmesan, creme fraiche, olive oil, lemon juice, lemon peel, parsley, and basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed.

Serves 4.

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One Comment

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  1. Sinfully Tempting / Jun 3 2014 3:14 pm

    Yum! Can’t wait to give this a try! 🙂

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