 | | Directions |
- Cook pasta according to package directions. Meanwhile, whisk together oil and lemon juice in small bowl.
- Drain pasta, reserving 1 cup pasta water.
- On griddle or grill, saute asparagus until crisp tender, turning occasionally, about 5 minutes.
- Remove from grill and cut into bite size pieces.
- Pour pasta into large serving bowl. Toss with lemon sauce.
- Add asparagus, cheese, salt and pepper, and lemon thyme. Toss to combine.
- If needed, add reserved pasta water a little at a time to moisten. Garnish with lemon zest and chopped basil.
- Serve with extra cheese on the side.
- Also good served with sauteéd shrimp in tomato sauce.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: stock pot, small mixing bowl, large serving bowl
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound taglietelle pasta (or any long pasta noodle) |
| - | | 1/2 cup olive oil |
| - | | 1/2 cup lemon juice |
| - | | 2/3 cup Romano cheese - or more to taste |
| - | | 1 teaspoon fresh lemon thyme - chopped |
| - | | 1/2 pound asparagus spears - trimmed |
| - | | salt and pepper - to taste |
| - | | 1 tablespoon lemon zest - for garnish |
| - | | 1/3 cup fresh basil - chopped |
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