lemony Asparagus pasta

My heart loves the season where asparagus is suddenly affordable, and I take advantage of it when cooking as often as I can. This recipe was quick and the trickiest thing about it was timing the asparagus and pasta cooking correctly. Truth be told (and I’m a truth teller so this is my only option) I overcooked the asparagus and it was a little stringy.

I got this recipe from an awesome eblast, and I was anxious to try for myself a meatless monday recipe with spice and protein. It was delicioso, and I ate all the leftovers which, when you’re cooking for yourself using whole recipes, is an amazing feat! When I make again I will add more heat to the beans, drain the better before I add the marinade and put the asparagus in the pan about 5 minutes after I put the pasta in the salted water. You live, and it makes no sense not to learn!

As the curtain closes on summer, I am trying to squeeze the last bit of sunshine into my menus, so stay tuned! Perhaps I’ll grill some pineapple or try another marinade which has not yet graced the counter of my tiny galley kitchen, My plans this week include baking a cake, yes an actual baked cake in summer, and I’ll keep my readers posted! IT’s a simple cake, and since it is still so hot, I figured a few ingredient cake, might not get me so hot and bothered.

*Can I bring attention to the fact that the word gracias was spell checked as not a word in a previous post, but in this post leftovers autocorrected to elflowers. I am thinking these are flowers proportionately sized to fit elves, and while I appreciate the whimsy of the whole tiny flower thing, I am pretty sure between elflowers and gracias, gracias is actually more of a word. I just reviewed what I wrote below and autocorrect autocorrected my correct grammar to not correct tenses! MAN AUTOCORRECT IS NOT BEING KIND. I say this as if autocorrect is controlled by an awkward command center of people who feel alienated because well, who knows, and think it is funny to edit correct sentences to not correct sentences with the intention of making me look dumb because I know how to play a sport in real life and not just on a computer! I feel the need to say, jokingly, if this is the case “Dear Autocorrectors, you might be mad at some people but I am nothing like the people who made fun you in high school!”

Ingredients  2 bunches of asparagus  05. cup of grated parmesan with more to serve  lb of medium penne (but other shapes would also work)  cup of cannelloni beans  2 tsp of ground cayenne pepper  3 cloves of garlic  5-6 tbs of olive oil (you might not use all of it, depending not he heat of your pan)  medium pat of butter  salt and pepper to taste  powdered garlic  medium lemon                                                                                           Plan of Attack  Add the beans, red pepper, lemon juice of half of the lemon,  2 cloves of garlic diced and powered garlic to a medium bowl and marinate the beans for at least an hour.  While the beans are marinating put your medium stockpot on and fill mid brim with salted water. Turn on high. When it boils add the lb of pasta (I was looking for orrichette, but my grocery store had penne, so I used pennies). Cook until al dente.   While the past cooks, add the asparagus (cut into 3 pieces for each stalk), remaining garlic, salt and pepper to a hot oiled pan and cook until almost tender.   Drain the past, reserving a cup of the pasta water, and add the pasta directly into the medium skillet, and then add the pasta water. Cook on medium low until the dish integrates and then add the parmesan cheese, stirring frequently so the pasta is covered  Note, I added butter during this step, but you could simply not use butter if it is not your thing   Then add the beans, squeeze the juice of the remaining piece of lemon over the pasts, stir throughly and cover with grated parmesan.   .

Ingredients

2 bunches of asparagus

05. cup of grated parmesan with more to serve

lb of medium penne (but other shapes would also work)

cup of cannelloni beans

2 tsp of ground cayenne pepper

3 cloves of garlic

5-6 tbs of olive oil (you might not use all of it, depending not he heat of your pan)

medium pat of butter

salt and pepper to taste

powdered garlic

medium lemon

Plan of Attack

Add the beans, red pepper, lemon juice of half of the lemon, 2 cloves of garlic diced and powered garlic to a medium bowl and marinate the beans for at least an hour.

While the beans are marinating put your medium stockpot on and fill mid brim with salted water. Turn on high. When it boils add the lb of pasta (I was looking for orrichette, but my grocery store had penne, so I used pennies). Cook until al dente.

While the past cooks, add the asparagus (cut into 3 pieces for each stalk), remaining garlic, salt and pepper to a hot oiled pan and cook until almost tender.

Drain the past, reserving a cup of the pasta water, and add the pasta directly into the medium skillet, and then add the pasta water. Cook on medium low until the dish integrates and then add the parmesan cheese, stirring frequently so the pasta is covered Note, I added butter during this step, but you could simply not use butter if it is not your thing

Then add the beans, squeeze the juice of the remaining piece of lemon over the pasts, stir throughly and cover with grated parmesan.

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