Why we love this asparagus pasta
We had a work trip to New York City last week, and while we were there, we stopped for a late dinner at Jupiter. After a day pounding the pavement, we needed carbs.
They had this super simple, yet delicious asparagus pasta on the menu, and we shared that alongside a braised short rib pasta that was basically the opposite – like a hearty, stick to your bones kind of sauce.
Both were incredible, but with spring around the corner, we knew we had to recreate the asparagus pasta at home. Asparagus and lemon are the perfect pair already, but add some silky smooth mascarpone to the sauce and you’ve got an incredible pasta dish.
More spring pasta recipes: shrimp pesto pasta / green veggie pesto pasta / spinach ricotta pasta / spicy chicken chipotle pasta
Ingredient notes:
- Asparagus – You’ll want super fresh asparagus for this recipe, and we recommend a thicker stalk if possible. If they’re too thin, they’ll turn to mush really fast.
- Mascarpone cheese – This makes our sauce, and it’s integral to the creaminess of the dish. Check the deli section of your grocery store if you can’t find it in the dairy section.
- Lemon – This brings out the vibrant flavor of the asparagus and balances the flavors together. Don’t skip it.
- Linguine – Any pasta could work in this recipe, but we recommend a long, slightly thick pasta like spaghetti or fettuccine if you have it.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Our favorite tips & tricks:
- Don’t overcook your asparagus. There’s a super fine line between crisp, tender asparagus and soft, mushy asparagus. If you’re not sure, try to undercook them to ensure they’re nice and crisp.
- Freshly grated parmesan is best. When adding grated cheese to any sauce, it’s important to grate it yourself to prevent clumping in sauce. If you have to use pre-grated, make sure you stir it in after it’s been removed from the heat.
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
Frequently asked questions
How do you cut asparagus for pasta?
Asparagus should be cut into bite-sized pieces for pasta. We start by removing the tough ends first. Then, we like to cut the tops from the stalk and cut the rest into 1/2 – 1 inch pieces.
Can I boil asparagus with pasta?
Yes. I do this frequently with veggies and pasta, but for this recipe, I prefer to sauté the asparagus. However, if you don’t have a large skillet, it might be easier to make the sauce in a saucepan and then add it to the cooked pasta and asparagus, in which case, boiling could be a better option. You’ll want to add the chopped asparagus for the last 2 minutes of your pasta’s cook time.
More linguine recipes: clams and linguine / spicy miso pasta / sweet potato pasta with cilantro sauce / red pesto pasta
Asparagus Pasta with Mascarpone Cream Sauce
Ingredients
- 8 ounces linguine pasta
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice (juiced and zested)
- 1 tablespoon lemon zest
- 4 ounces mascarpone cheese
- 1 pinch coarse salt (to taste)
- black pepper (to taste)
- 1/4 cup freshly grated parmesan cheese (for serving)
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about 1 cup pasta water before draining.
- Cook the asparagus. In a large skillet, melt butter over medium heat. Add garlic and lemon zest, and sauté until fragrant. Add the asparagus and sauté until tender, about 2-3 minutes.
- Make the sauce. Reduce heat to low and stir in the mascarpone, lemon juice and about 1/4 cup of pasta water. Simmer until the sauce has thickened slightly, about 2-3 minutes.
- Toss it all together. Add the cooked pasta to the skillet. Toss gently to coat and top with parmesan before serving.
Nutrition
