“An interesting combination of flavours, that are rich, spicy, with a hit of balsamic”
- 450 g pasta
- 5 tbsps extra-virgin olive oil
- 300 g asparagus, cut into 1-inch lengths
- 1 medium red onion, sliced (about 1½ cups)
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes
- 1 cup chopped fresh basil
- 1 tbsp lemon juice
- 1 cup shaved parmesan
- balsamic vinegar glaze
- salt
Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke.
Add asparagus, onion, black pepper, pepper flakes, and remaining ½ teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer.
Add asparagus mixture, basil, lemon juice, ½ cup cheese, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine.
Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining ½ cup cheese separately.
Source : Different Sources
Servings/Yield : 2 Servings
Difficulty : Easy
Course : Main
(1 votes, average: 4.00 out of 5)
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