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Creamy Lemon Asparagus Pasta with Parmesan and Toasted Pine Nuts

Fettuccine tossed with blanched asparagus, a silky lemon parmesan sauce, and toasted pine nuts for a bright, easy spring dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method

Ingredients
  

12 ounces fettuccine or spaghetti
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup heavy cream
1 cup grated parmesan cheese, plus extra for serving
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup pine nuts
Salt and black pepper, to taste
Reserved pasta water, as needed

Equipment

  • 1 large stockpot, for boiling pasta and asparagus
  • 1 large sauté pan
  • 1 small dry skillet, for toasting pine nuts
  • 1 colander

Method
 

Toast the pine nuts in a dry skillet.
    Boil the pasta until just shy of al dente.
      Add the asparagus to the same pot for the final 2 minutes, then drain, reserving pasta water.
        Sauté the garlic in butter until fragrant.
          Stir in the cream and parmesan to build the sauce.
            Toss the pasta and asparagus with the sauce, adding pasta water until glossy.
              Stir in the lemon zest and juice, then season to taste.
                Top with toasted pine nuts and extra parmesan before serving.