Pasta - Asparagus Tagliatelle with garlic, lemon and parmesan

I was bored with the regular pasta and also we got some fresh Meyer Lemons from a lemon tree in Napa, this became the inspiration to try something new. The Asparagus Tagliatelle with garlic, Meyer lemon, parmesan, and olive oil is a super easy recipe. The asparagus, chili peppers 🌶 (inspired by the arrabbiata) and lemon zest and a nice subtle flavor to the pasta. Hope you like it.

Ingredients (2 portions)

1. Pasta - Tagliatelle or Fettuccini

2. Asparagus (one bunch)

3. Garlic (4 cloves)

4. Meyer Lemon (or any lemon)

5. Parmesan Cheese

6. Olive Oil

7. Parsley one bunch (Flat Italian parsley and NOT the curly one)

Preparation:

Prepare your veggies (Garlic, Asparagus, Parsley and Lemon):

• Garlic (3 cloves): Fine chop the garlic

• Asparagus: Cut the asparagus into two parts head (thumb size) and the stem and then fine chop the stem and leave the head as is

• Parsley: Fine chop the leaves and the stem, keep them separately.

• Parsley: We will zest and use the juice while cooking, so have them ready

Cooking: Parallel cook (pasta and the veggies)

1. Pasta: Cook the pasta (as per the packet ingredients) with some olive oil and salt

2. Heat some olive in in a pan

3. Drop in your chopped garlic and onions, cook them until they are slightly cooked (don’t wait for them to turn brown)

4. Drop in your Asparagus (head + finely chopped stem) + finely chopped parsley stem (not the leaves)

5. Sauté the asparagus + garlic + 1 Chili pepper (if you like) about 10mins (or until the asparagus stem is soft)

6. Mix the pasta with the Garlic and veggies, sauté for 3mins.

7. Time to bring it all together: Squeeze in half lemon juice + drop in zest of one Lemon + Grated Parmesan + the chopped parsley leaves - mix them well.

8. Ready to serve: Garnish with chopped parsley and more Grated Parmesan (add some black pepper to taste)