Equal parts EVOO and fresh squeezed lemon juice (I juiced 4 lemons, which was somewhere between 1\/2 cup and 3\/4 cup)
\n1 cup freshly grated Parmesan Reggiano
\n2-3 cloves garlic, pressed
\nSalt and pepper
\nZest of 1-2 lemons
\nHandful of fresh parsley, chopped
\nYour pasta of choice (I used fresh Fettucine)
\n1 bunch asparagus, woody ends removed
\nMore EVOO, salt and pepper
\nHowever much pine nuts you want, toasted<\/p>\n
Preheat oven to 400 degrees. Toss asparagus with EVOO on a rimmed cookie sheet, arrange in a single layer, and season with S & P. <\/p>\n
Whisk together the lemon juice, EVOO, garlic, and S & P in a large serving bowl. Stir in the grated cheese and set aside. In a separate small bowl, combine the lemon zest and parsley. <\/p>\n
Pop the asparagus into the oven and roast for 20 minutes. <\/p>\n
Bring a pot of water to a boil. When rolling, cook your pasta as needed. When ready, remove pasta with tongs into the serving bowl (don’t worry about a little water getting in as that will help bind the sauce to the pasta). Gently toss to coat with lemon sauce, then add the lemon-parsley mixture and toss a bit more. <\/p>\n
Remove asparagus and chop into large bite-sized pieces. <\/p>\n
Grab a big helping of pasta with the tongs and plop it on a plate. Top with a good amount of asparagus. Sprinkle with pine nuts. Dig in! <\/p>\n
Equal parts EVOO and fresh squeezed lemon juice (I juiced 4 lemons, which was somewhere between 1\/2 cup and 3\/4 cup) 1 cup freshly grated Parmesan Reggiano 2-3 cloves garlic, pressed Salt and pepper Zest of 1-2 lemons Handful of … Continue reading ![\"20130422-185140.jpg\"](\"http:\/\/www.barrelofapples.com\/wp-content\/uploads\/2013\/04\/20130422-185140.jpg\")
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