Springtime Asparagus Pasta
It is so nice to be able to say Springtime in a post and recipe……….Springtime Asparagus Pasta………has a nice ring to it doesn’t it?
Without further ado ………..I need to say how proud I am of my husband Tim for all the beautiful pictures you see here on What the “Forks” for Dinner?. He has taken our pictures from ok to fabulous! We are both learning from this experience, but Tim is really turning into a wonderful photographer. I am amazed by him everyday………so “Thank You” Honey for helping make this dream a reality…………Besides isn’t he cute??? (see below)
Now, about this pasta… light, creamy, fresh, lemony………….Springtime. If I have a choice for a meal, I will edge towards a pasta every time. With all the shapes and sizes of pasta these days, you can go crazy………I know short trip. For this recipe I chose little bow tie pasta, it seemed like the right choice for a spring dish. Besides I think it’s cute. You can use the pasta of your choice, but pick something that the sauce can really cling to. Penne or rigatoni would be a nice choice also, with the ridges and the small tubes that can just suck up the sauce, but use whatever pasta tickles your fancy.
Speaking of the sauce, if you have a good basic white sauce recipe you can’t go wrong. You can lighten it up with the milk you chose to use. I used skim, personally I don’t taste much of a difference in using a lower fat product. By adding mustard, garlic,lemon zest and tarragon, I think it makes up for the loss of fat. I am sure there are those who will disagree, but such is life.
Now about asparagus. It screams SPRING. Nothing, but strawberries can say Spring louder. Yummmmm strawberries…… sorry mind wandering. Asparagus is the perfect addition to the creamy pasta.
Tim and I planted asparagus a few years ago and we are following the rules…….not sure who made them up but…….everything we read about planting asparagus said you should wait until the third year before harvesting for the first time. Well, guess what time it is????? We get to use the asparagus we planted in what seems like forever ago! I can’t wait to try it. But, I had to resort to the local grocery store for this recipe. But, in just a few weeks…………..fresh from the garden!
About a garden, if you have any space at all, plant your own fresh veggies and herbs, nothing else really can compare. Bonus……you know where it came from and how it was treated. Now, lucky you, I will be showing off Tim and I’s garden and gardening skills (through Tim’s photos) as the Spring and Summer progress……so stay tuned!Print
- 8 ounces baby bow tie pasta (or pasta of your choice)
- 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
- 1 1/2 cups skim milk
- 4 teaspoons whole-grain mustard
- 4 teaspoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons coconut oil
- 3 tablespoons minced garlic
- 2 teaspoons minced fresh tarragon
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons lemon juice
- 1/2 cup freshly grated Parmesan cheese, divided
- Bring a large saucepan of water to a boil. Add pasta and cook according to the package directions. Add asparagus during the last few minutes of the pasta cooking time. Continue cooking until the pasta and asparagus are just tender. Drain and return to saucepan.
- In a medium saucepan heat oil medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, about 30 seconds, add flour. Cook and stir another minute or two. Whisk in the milk and bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in mustard, tarragon, lemon zest and lemon juice.
- Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.