In addition to the rhubarb that graced yesterday's pie, I also picked up some fresh purple asparagus at the farmer's market in Fort Collins. Wow, did the asparagus look good! And still clinging to a little dirt. It doesn't get much fresher than that! I have enjoyed a number of pasta dishes at restaurants lately that feature asparagus and a lemon-butter sauce; I decided it was time to try to make such a dish myself at home. A quick search on the Internet for a lemon-butter sauce recipe actually resulted in me finding the perfect complete recipe for to try. Fate? Quite possibly!
Linguini with Asparagus and Peas in a Lemon-Butter Sauce (adapted from this Cooking Light recipe)
makes 4+ servings
8 oz whole wheat linguini
1 cup frozen peas, thawed
bunch of asparagus, rinsed, and cut into 1 1/2" pieces
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup organic veggie broth
1 teaspoon cornstarch
3 tablespoons lemon juice (one lemon)
1/3 cup organic heavy cream
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
sprinkle of crushed red pepper
freshly ground black pepper
1. Thaw the frozen peas by placing them in a colander and then rinsing them with room temperature water. Set aside.
2. Cook the linguini according to the manufacturer's instructions. Add the asparagus to the pasta water during the last minute of cooking. When the pasta is finished cooking, pour the pasta water out over the thawed peas.
3. Melt the butter over medium-high heat in a large skillet.
4. Add the garlic and cook for about one minute, stirring constantly.
5. Mix together the veggie broth and cornstarch. Pour the mixture into the skillet and bring to a boil.
6. Continue cooking the liquid until it thickens; stirring constantly. Remove from heat.
7. Stir in the heavy cream, lemon juice, salt, black pepper, and crushed red pepper.
8. Add in the pasta, asparagus, and peas. Toss in the sauce to coat.
9. Serve immediately. Garnish with freshly ground black pepper if desired.
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