Ingredients
Method
- Prep the Veggies: Start by washing your stalks thoroughly. Snap off the woody ends and set them aside for your broth bag. Cut the remaining tender stalks into two-inch pieces on a diagonal bias.
- Boil the Water: Fill your large pot with water and add a generous palmful of sea salt. Bring it to a rolling boil. Add your chosen pasta shape and cook until it is just shy of al dente.
- Sauté the Aromatics: While the water boils, heat the olive oil in your large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about one minute.
- Cook the Asparagus: Toss the prepared pieces into the skillet with the garlic. Sauté for three to four minutes, turning them bright green while remaining slightly snappy.
- Reserve and Drain: Scoop out one cup of starchy pasta cooking water before draining the noodles.
- Emulsify the Sauce: Add the drained noodles directly into the skillet with the vegetables. Pour in half of the reserved pasta water, the lemon juice, lemon zest, and nutritional yeast. Toss everything vigorously.
- Final Fusion: Continue tossing the Asparagus Pasta until the liquid reduces into a glossy glaze. If the pan looks dry, add a splash more pasta water.
- Garnish and Serve: Remove the pan from heat, fold in the fresh basil leaves and the toasted pine nuts, and serve immediately.
Notes
To achieve the ultimate Asparagus Pasta, avoid overcooking the vegetables. The residual heat from the noodles will continue to soften the stalks. Also, remember that salting the pasta water is essential.