Gemelli Asparagus Pasta
Fresh asparagus is the perfect ingredient in this springtime pasta dish. For a salty kick, cut 4 ounces of thinly sliced pancetta into strips and add it to the onion mixture in Step 2.
INGREDIENTS | SERVES 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) package gemelli pasta
- 1 pound asparagus
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup chicken broth
- 2 tablespoons lemon juice
- ½ cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Meanwhile, in a large saucepan heat olive oil over medium heat; add onion and garlic. Cook and stir for 5 minutes. Start pasta cooking in water.
Snap asparagus; discard ends. Cut into 1″ pieces and add to onion mixture along with salt, pepper, and broth; simmer while pasta cooks.
When pasta is cooked, drain, reserving ½ cup cooking water.
Add pasta and lemon juice to pan; toss. Add enough cooking water to make a sauce if necessary.
Sprinkle with cheese and serve.
Prepare Asparagus
Asparagus will break naturally where the stem turns from tough to tender. Just bend it and discard the part that snaps off. Then cut into lengths according to the recipe, or steam until tender. You can save the tough ends to make cream of asparagus soup.
