Description
Buttery, lemony spring pasta, accentuated with radish sprouts and shaved parmesan. Heavy spring rains make for the brightest produce.
Ingredients
Scale
- Pasta
- 1 lb. fettuccini noodles
- 2 tsp. olive oil
- 1 lb. asparagus
- 1 tsp. kosher salt, divided
- 4 tbsp. unsalted butter
- 1/4 c. lemon juice
- a couple cracks fresh pepper
- Garnish
- radish sprouts
- shaved parmesan
Instructions
- Make the pasta. In a dutch oven or stock pot, fill 2/3 full of water. Bring to a boil. Just before adding the noodles, liberally salt the water. Follow package instructions, cooking until al dente. Drain.
- While the pasta cooks, carefully halve the asparagus longways. Once the pasta is done, cook the asparagus in the same pot. Turn heat to medium-high. Once warm, add in oil. Toss in asparagus and 1/4 teaspoon of the salt. Cook for 5 minutes, stirring occasionally. Asparagus is done when the spears begin to bend like noodles. Add butter to the pot. Once melted, add in the cooked noodles, lemon juice, remaining 3/4 teaspoon kosher salt, and a couple cracks of pepper. Cook for 2 minutes more until noodles are evenly coated. Taste and adjust salt and pepper as needed.
- Plate and garnish with a handful of radish sprouts and a sprinkle of shaved parmesan.
