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Lemon Asparagus Pasta
with peach & corn salad

Active: 35 minTotal: 35 min
20130527 lemon asparagus pasta 3.jpg?ixlib=rails 2.1

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!

Ingredients

Servings:
4
Metric
Lemon asparagus pasta:
  • Asparagus - 2 lbs
  • Garlic - 4 cloves, minced
  • Basil - 2 sprigs, sliced
  • Pennette - 3/4 lbs ((or sub with other short pasta))
  • Olive oil - 1/4 cup
  • Parmesan cheese - 2 oz, grated
  • Lemon - 1/2, juice of
  • Pine nuts - 1/4 cup
Peach and Corn Salad:
  • Corn - 2 ears, kernels
  • Peaches - 2, sliced
  • Balsamic vinegar - 1 1/2 Tbsp
  • Maple syrup - 1 tsp
  • Olive oil - 3 Tbsp
  • Mixed greens - 1/4 lb
  • Sliced almonds - 1/4 cup
  • Cotija or feta cheese - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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.
  2. 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)
  3. Garlic / Basil / Peaches - Prep as directed.

Make

  1. 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.
  2. 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.
  3. 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.
  4. Whisk together balsamic, maple syrup, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  5. Toss vinaigrette with greens, corn, and peaches. Top with almonds and desired amount of cheese. Enjoy with your summer pasta.
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Reviews

This meal has 7 reviews

Didn't make the salad but the pasta was terrific

By: Ashwin
Posted: Sep 01, 2014
Diet: Original

This was quite good! Simple, well flavored, and I liked the high ratio of asparagus compared to pasta. I couldn't find good peaches so went without, but the salad was still delicious.

By: Rebecca
Posted: May 02, 2014
Diet: Original

Loved it, as did my family. The pasta needed a bit of extra salt. Since I made it in the middle of winter, I used pears instead of peaches in the salad, and opted out of the corn altogether. It was still delicious--great dressing!

By: Kristen
Posted: Feb 01, 2014
Diet: Original

maybe add chicken next time

By: Valerie
Posted: Sep 10, 2013
Diet: Original

Great summer meal! The salad was so delicious.

By: Kara
Posted: Aug 06, 2013
Diet: Original

Not enough seasoning on the pasta for us (so would rate it 2 *'s) but the salad was excellent so will give it 3 *'s.

By: Candace
Posted: Aug 05, 2013
Diet: Original