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Lemony Asparagus Pasta

Submitted by Jamie Reeves.

Prep
Cook
Serves 0person
Ingredients
1
lb pasta (your favorite will do
1/4
cup Olive Oil
1
lb fresh asparagus
1
lemon
1
clove garlic
splash worcestershire sauce
fresh-ground black pepper (to taste)
romano cheese to garnish
Directions
1.
Bring large pot of salted water to a boil. Meanwhile slice asparagus into 3 pieces, keeping "spear ends" separate. Blanche spear ends 1-2 minutes, then remove with a slotted spoon and place in an iced bowl to reserve for later.
2.
Boil stems in same water for 4-5 minutes, until tender.
3.
While stems boil, add olive oil to a blender or food processor. Add garlic, worcestershire, and black pepper and puree these together.
4.
Zest lemon first and then cut it in half.
5.
Add juice to the mixture in blender.
6.
With slotted spoon, add hot asparagus stems to blender and puree until smooth.
7.
Cook pasta as directed in same asparagus water. (water should have a slight green tint) Before draining pasta, reserve about 1 cup of the starchy water to help get you sauce to the right consistency later.
8.
Return pasta to pot and stir in sauce. Use starchy water you saved to swirl around blender to get all those good bits out and pour into pasta mixture.
9.
Add asparagus spears back into pasta and gently stir in.
10.
Garnish with lemon zest and romano cheese.
11.
This also works great if you like to stir in grilled chicken or shrimp.

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