Lemon Asparagus Pasta
with peach & corn salad

Name: Lemon Asparagus Pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 lbs Asparagus; 4 cloves Garlic, minced; 2 sprigs Basil, fresh, sliced; 3/4 lbs Pasta, pennette (or sub with other short pasta); 1/4 cup Oil, olive; 2 oz Cheese, parmesan, grated; 1/2 Lemon, juice of; 1/4 cup Pine nuts; 2 ears Corn, kernels; 2 Peaches, sliced; 1 1/2 Tbsp Vinegar, balsamic; 1 tsp Maple syrup; 3 Tbsp Oil, olive; 1/4 lb Mixed greens; 1/4 cup Almonds, sliced; for serving Cheese, cotija or feta

Active: 35 min Total: 35 min

Original

I knew this dish was going to win a lot of folks over. It's got such few ingredients, but packs in so much flavor. For favorites week, we're pairing it with our peach & corn salad. I want to make sure you get plenty of summer produce before it's too late!

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Lemon asparagus pasta:

Asparagus - 2 lbs
Garlic - 4 cloves , minced
Basil, fresh - 2 sprigs , sliced
Pasta, pennette - 3/4 lbs (or sub with other short pasta)
Oil, olive - 1/4 cup
Cheese, parmesan - 2 oz , grated
Lemon - 1/2 , juice of
Pine nuts - 1/4 cup

Peach and Corn Salad:

Corn - 2 ears , kernels
Peaches - 2 , sliced
Vinegar, balsamic - 1 1/2 Tbsp
Maple syrup - 1 tsp
Oil, olive - 3 Tbsp
Mixed greens - 1/4 lb
Almonds, sliced - 1/4 cup
Cheese, cotija or feta - for serving

Prep

Asparagus - Snap ends off and then chop into 2" (5 cm) long pieces. If spears are thick, slice in half lengthwise first and then chop into shorter pieces.
Corn - Shuck (remove outer leaves), shave off kernels and then microwave for 2 to 3 minutes, until tender. (Can be done up to 5 days ahead)
Garlic / Basil / Peaches - Prep as directed.

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Make

Cook pasta in heavily salted boiling water until it's al dente (tender but with a bite). Save 1 cup (236 ml) of cooking water before draining.
Heat up a saute pan over medium-high heat. Add in oil and then minced garlic to heated oil. Once you can smell the garlic, add in asparagus with a sprinkle of salt. Saute for 2 minutes.
Add in drained pasta and pasta water. Cook until the water has thickened into a sauce, ~3 more minutes. Turn off heat and add in parmesan cheese and juice from half a lemon. Season with salt and pepper. Garnish pasta with basil and pine nuts.
Whisk together balsamic, maple syrup, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
Toss vinaigrette with greens, corn, and peaches. Top with almonds and desired amount of cheese. Enjoy with your summer pasta.

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