Asparagus linguine
4 servings
15 minutes
Asparagus linguine is a refined Italian dish that captivates with its simplicity and elegance. Inspired by Mediterranean traditions, this recipe harmoniously combines tender linguine pasta with crispy green asparagus, aromatic garlic, and a spicy hint of dried chili pepper. Lemon zest adds freshness, while butter and olive oil create a velvety sauce that smoothly coats the pasta. The finishing touch is parmesan and pecorino, giving the dish a rich and deep flavor. It’s a wonderful option for a light yet hearty dinner that highlights the sophistication of Italian cuisine and delights with its balance of flavors.
1
Boil the pasta in a pot of salted boiling water according to the instructions on the package.
- Linguine: 300 g
- Olive oil: 30 ml
2
Meanwhile, cut off the woody tips of the asparagus and discard them, then chop the asparagus at an angle, leaving the tips whole.
- Green asparagus: 300 g
3
Clean and finely chop the garlic, crumble the dried chili pepper, and place everything in a large skillet over medium heat with olive oil.
- Garlic: 4 cloves
- Dried chili pepper: 2 pieces
- Olive oil: 30 ml
4
When the garlic starts to sizzle, add the asparagus. Let it sauté, then add a spoon of pasta water, cover, and simmer on low heat until the pasta is al dente.
- Green asparagus: 300 g
- Butter: 20 g
5
Using tongs, place the pasta directly into the pan with asparagus, adding a bit of starchy cooking water.
- Linguine: 300 g
- Green asparagus: 300 g
6
Turn off the heat, then grate the parmesan and stir until the fat, cheese, and liquid turn into a creamy sauce. If necessary, dilute with a small amount of water left from cooking the pasta.
- Parmesan (Parmigiano Reggiano): 30 g
7
Taste and season to perfection, then plate it.
8
Finally, sprinkle with grated pecorino cheese and a small amount of lemon zest to taste.
- Lemon: 1 piece
