Springtime ingredients are the star of this pasta. Asparagus and garlic scapes! Fresh lemon juice and cracked pepper make this pasta pop!
Lemon Pepper Asparagus Pasta
2016-06-17 15:11:57
- 6oz of any pasta
- 1 bunch of green asapargus, cut into 2 inch pieces
- 4 slices of bacon, chopped
- 1 shallot, chopped fine
- 2 garlic scapes, chopped into 1/4 inch pieces
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper
- 1/4 cup white wine
- 1 tablespoon miso
- 1 tablespoon fresh basil, chiffonade
- juice and zest of 1 lemon
- Large pinch of salt
- Fresh cracked black pepper
- parmesan shavings (optional)
- Bring large pot of water to boil. Once it is boiling, add salt and pasta. Cook pasta to half of suggested cooking time. When the pasta is done, scoop out with tongs or a spider. Leave water boiling in the pot.
- In a large skillet, add 1/2 tablespoon of olive oil. Once hot, add bacon and cook until crispy. Once bacon is cooked, scoop out of pan but leave the bacon fat.
- Add the shallots and crushed garlic bulbs to the bacon fat, cook a few minutes. Then add the garlic scapes, crushed red pepper, lemon zest, couple turns of fresh ground pepper and partially cooked pasta.
- Add the white wine and cook down.
- Ladle in pasta water, one ladle at a time. You want to simmer the water and stir the pasta to bring out the starchiness.
- Just before the pasta is almost cooked, add the asparagus to the boiling water and blanch for 2-4 minutes depending how thick your asparagus stalks.
- Stir in the miso to the pasta and add the blanched asparagus and cooked bacon.
- Cook another minute or until pasta is done.
- Turn off heat. Add lemon juice and black pepper. Stir to combine.
- Top with parmesan shaving and more pepper if desired.
By Erin Dishes
https://erindishes.com/
