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Rainy Spring Pasta

  • Yield: 6-8 servings 1x


Buttery, lemony spring pasta, accentuated with radish sprouts and shaved parmesan. Heavy spring rains make for the brightest produce.


  • 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


  1. 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.
  2. 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.
  3. Plate and garnish with a handful of radish sprouts and a sprinkle of shaved parmesan.
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