Pasta di asparagi e limone
Serves 4-6
2 Tbs. (30 ml) olive oil
1 organic onion finely chopped
3-4 organic minced garlic cloves
1 pound (200 g) fettuccine noodles
1 bunch of organic asparagus, ends trimmed and cut into 1-inch (3 cm) pieces
1/2 cup (100 g) grated Parmesan cheese or gluten-free hard cheese
zest of one organic lemon
basil leaves
optional: organic small tomatoes cut in half
1. Bring a large of salted water to a boil.
2. Add the pasta and cook according to the package.
3. Heat 1 Tbs. (15 ml) oil in a skillet and sauté the onions until soft.
4. Add the garlic, sauté a few minutes.
5. Remove from the heat.
6. Remove a cup (240 ml) of the pasta water.
7. Add the asparagus to boiling again.
8. Add 1 Tbs. (15 ml) oil, onions and garlic mixture, cheese, lemon zest and 1/2 cup (120 ml) reserved pasta water.
9. Drain and serve topped with basil leaves and optional chopped tomatoes.
