SPRING LEMON BASIL PASTA😍

We’re gonna blink and it’s gonna be summer, so might as well take advantage and make this Spring Lemon Basil Pasta on rotation😍 Curly pasta, fresh asparagus and peas, gahhhlic, and a zingy lemony parmesan sauce that keeps things light and bright with every bite. Only 6 ingredients, and ready in 15 minutes or less, you’re gonna love this one!

Serves 3-4.

Ingredients:

For the Asparagus, Lemon Basil Pasta:

• 10oz short grain pasta (Gigli, orecchiette, fusili)

• 1 cup fresh or frozen peas

• 8oz asparagus, ends removed and cut into 2” pieces

• Juice and zest from 1 lemon

• 1 tbsp butter (or olive oil)

• 1 tbsp olive oil + more for finishing

• 2 cloves garlic, minced

• ½ cup freshly grated parmesan cheese (please only use fresh and grate yourself with a microplane - it’s the best way to achieve a luscious sauce)

• 8-10 basil leaves, sliced thinly

• Salt and pepper to taste

Directions:

For the Spring Lemon Pasta:

• Bring a pot of salted water to a boil, then add your pasta. Cook 2-3 minutes less than the package directions for al dente pasta.

• While your pasta is cooking, heat your oil and butter in a nonstick skillet on medium heat and add in your garlic. Cook for 1-2 minutes or until soft (you don’t want any color on the garlic).

• Add in the asparagus and peas and toss, cooking for 2-3 minutes or until just tender but still bright green. Season with salt and pepper.

• Reserve ½ cup of the starchy pasta water and set aside. Drain the pasta and add it to the skillet with the veggies. Reduce the heat from the skillet to low.

• Add in the lemon zest, juice, and half the parmesan cheese.

• Stir constantly, slowly streaming in a few tbsps of the pasta water at a time to melt the cheese and create a sauce. Add in the rest of the parmesan cheese and a bit more pasta water and stir until desired consistency is reached. You will likely not use all the pasta water.

• Once you have reached the desired consistency and the pasta water has been absorbed, shut off the heat and stir in the fresh basil.

• Serve with a light drizzle of olive oil and more parmesan cheese and enjoy!