Recipe Asparagus Lemon Pasta

In a jar with a tight fitting lid combine the remaining ingredients.

Recipe asparagus lemon pasta. Top with a generous pinch of salt and freshly cracked pepper. In a deep 12 inch skillet heat butter and cream over moderately low heat until butter is melted and stir. Use a zester or small holed cheese grater to zest the lemon onto the pasta.

When the pasta is al dente stir in the lemon zest and the cooked asparagus. Reduce heat to low and mix until well combined. Add in salt parmesan and black pepper.

Bring mixture to a boil then simmer for 5 minutes. In a 6 quart kettle bring 5 quarts salted water to a boil for pasta. Pour over pasta mixture and toss to coat.

Add the uncoooked pasta the vegetable broth the coconut milk and the lemon juice. Cook for 15 18 minutes. Cook pasta according to package directions adding asparagus during the last 6 minutes.

In a 6 quart kettle bring 5 quarts salted water to a boil for pasta. Penne will still be slightly firm. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter.

Drain and rinse in cold water. Cut the asparagus into 1 2 inch slices on the diagonal or just into 3 pieces. Cook pasta uncovered stirring occasionally for about 8 minutes.