Spring Day Asparagus Pasta Recipes

SPRING PESTO PASTA WITH ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
• Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
• In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
• Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.

SPRING ASPARAGUS AND MUSHROOM PAPPARDELLE

Steps:

• Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)
• Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.