In summer I always like to keep things simple and loaded with delicious vegetables, to use up all my fresh herbs and be done with cooking in no time. I didn’t know lemon pasta was a thing until I’ve tried it myself. If you want a special asparagus pasta recipe, say no more, I’ve got you covered!
Asparagus is one of my favorite veggies, it has a crispy texture, an earthy, very distinct flavour, 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 balanced profile.
I love using mozzarella for that milky creaminess, pistachios for extra crunch, smoked paprika and fresh herbs to garnish the dish. You can also add 100mL of heavy cream for a richer sauce. In terms of pasta, any long type such as spaghetti, fettuccine, tagliatelle will work just fine.
For this recipe I’ve kept it pretty straightforward, just one skillet, a spoon and a chopping board. Minimal cleanup, perfect for busy days.
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.
