One of my biggest culinary idols was and will be Nigella Lawson. This recipe has been adapted from her book Forever Summer. Most of the recipe is the same, the only difference is the use of lemon zest as well, but I don’t particularly like the taste.
For the pasta:
- Asparagus, cut diagonally
- Lemon juice
- Garlic, fine chopped
- Parsley, fine chopped
- Short pasta, penne
Boil the penne according to the instructions on the packaging. At the last 5 minutes add the asparagus.
In another pan add some olive oil and the garlic. When the garlic is golden, add the lemon juice, stir and take off the heat.
Drain the cooked pasta and add it to the pan. Toss the pasta in the sauce, adding the parsley.
Serve in a bowl, and garnish with some more parsley and parmesan cheese.