I recently felt like I haven't been eating enough veggies which inspired my ultra aggressive grocery adventure last week. I bought every green vegetable in sight- kale, collard greens, broccoli, cabbage and asparagus. I managed to get through most of it over the week except the asparagus and I knew I had to cook it or it would have to be tossed. My mother raised me to avoid wasting food as much as possible..she was the best at re purposing leftovers and making dinner out of whatever spare ingredients we had in the fridge and pantry.
Inspired by her kitchen savviness, I used what I could from my asparagus and made the most divine pasta that smelt and tasted of summer. I LOVE this pasta dish and it literally cooks in minutes!
Ingredients:
1 bushel asparagus, cleaned and cut into bite sized pieces on a bias
dry linguine (enough for four people)
4 tablespoons extra virgin olive oil (this is the base of your sauce so don't be alarmed at its quantity)
4 cloves garlic cut into thin chips/slivers
1/2 teaspoon chili flakes
a handful of freshly chopped parsley
1 lemon zested
1/4 cup parmigiano reggiano cheese
Method:
Bring a pot of salted water to a rolling boil. Add your pasta. When the pasta is a minute away from being cooked, add the asparagus. Reserve 1/2 a cup of cooking liquid and drain.
Heat olive oil in a large pan. Add the garlic and chili flakes and saute on med-low heat until the garlic has softened and is a pale gold colour. Add the pasta and asparagus along with reserved pasta water and toss well. Place in a large serving bowl and fold in the parm cheese and lemon zest. Top with fresh parsley and serve immediately!
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