In the summer I always like to keep things simple and loaded with delicious vegetables – they’re so much better than in the winter, so I want to take advantage of them. Also, I love to use up all my fresh herbs, they add such a refreshing taste. This recipe is so easy to make, which is so important for me in the summer, because it gets so hot here and I don’t want to spend extra time in the kitchen. Did you know lemon pasta was a thing? Now that I’ve tried it myself I can clearly see why. The balance between the slightly sweet pasta and that quite sour lemon sauce is delish. If you want a special Lemon Asparagus Pasta recipe, say no more, I’ve got you covered!
Ingredients used in this Lemon Asparagus Pasta
- Asparagus: It’s one of my favorite veggies, it has a crispy texture and an earthy, very distinct and intense flavour. I would describe the taste as close to broccoli or green beans, but with a slightly bitter and salty after taste. In combination with this lemon garlic sauce, it gives the recipe a super fresh flavour profile.
- Mozzarella: I love using it because it’s super chewy and creamy. However, Parmesan cheese is such a classic option.
- Pistachios: Adds an extra crunchy texture.
- Smoked Paprika: That smokiness creates another dimension in the flavour profile.
- Fresh Herbs: Amazing to garnish this lemon asparagus pasta dish.
- Pasta: You can use any long type of pasta such as spaghetti, fettuccine, tagliatelle and so on.
- Garlic: I just can’t make a pasta recipe without it!
- Pasta Sauce: It’s so easy to make, you only need olive oil and lemon juice. Simple, but definitely mouth-watering. You can also add 100mL of heavy cream for a richer, creamier sauce.
For this lemon asparagus pasta recipe I’ve kept it pretty straightforward – I used just one skillet, a spoon and a chopping board. Minimal cleanup, perfect for busy days. Plus, it’s ready in just 15 minutes.
Lemon Asparagus Pasta with Mozzarella and Pistachios
Ingredients
- 150 g fettucine pasta
- 200 g asparagus chopped in 2 cm long pieces, ends trimmed
- 1 garlic clove diced
- 2 tbsp olive oil extra virgin
- 200 g mozzarella cheese diced
- 1 bunch basil leaves roughly chopped
- 1 bunch oregano leaves roughly chopped
- 4 tbsp lemon juice
- 1 handful pistachios roughly chopped
- ½ tsp salt
- ½ tsp smoked paprika
- ⅓ tsp black pepper freshly ground
Instructions
- Bring a large pot of water to boil. Add a good pinch of salt and pasta. Cook until al dente, according to the instructions on the package.
- In a large skillet, add olive oil, asparagus and garlic, cook until bright green and slightly golden, about 4-5 minutes.
- Drain cooked pasta, add them to the skillet and stir to combine. Turn off the heat.
- Add the rest of the ingredients and garnish with smoked paprika and freshly ground black pepper. Serve at room temperature.
