Asparagus {spring} Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 recipe for whole wheat pasta
• 10 large asparagus stalks (about ½ pound)
• ½ cup green onions, diced (about 2 bunches)
• 1 tablespoon olive oil
• Coating
• ¼ cup olive oil
• 2 tablespoons lemon juice
• zest from one lemon
• ½ cup basil, loosely packed
• ¼ cup garlic scapes
• ¼-1/2 cup Parmesan (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, cook the whole wheat pasta until tender, about 10 minutes, then drain, reserving a splash of the cooking water.

2. Snap off the woody ends of the asparagus and cut the stalks into 1-inch pieces.

3. Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and green onions and cook 4 to 5 minutes, until bright green and lightly browned.

4. Meanwhile, put the ¼ cup olive oil, lemon juice, lemon zest, basil and garlic scapes in a blender or food processor and pulse until finely chopped and smooth.

5. Add the drained pasta to the skillet with the asparagus and toss over low heat for 1 to 2 minutes to warm through.

6. Remove the skillet from the heat and add the coating. Toss well, adding a splash of the reserved cooking water if the pasta looks dry.

7. Serve hot, topping each portion with grated Parmesan if using (optional).