Thursday, July 15, 2010

Pasta with Asparagus and Lemon

From my Simple Seafood Class tonight. A delicious all-in-one side with fish, seafood or chicken. Be sure to serve this while it is warm and the sauce is creamy.

Pasta with Asparagus and Lemon

8 ounces penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra virgin olive oil
2 tablespoons finely minced garlic
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus, return to a boil and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, whisking constantly, and cook until thickened, 1 to 2 minutes. Stir in lemon zest and juice.

Stir the sauce into the drained pasta-asparagus mixture. Return pan to medium-low heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 plates and top with the remaining 1/4 cup Parmesan.

Serves 4.

Using Dreamfield’s penne: Boil penne for 8 minutes, add asparagus, return to boil and boil 3 minutes.



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