Ready in less than 30 minutes and containing only a few ingredients, this recipe is ideal for those weeknights when you're in a hurry. Lemon for freshness and walnuts for the crunchy side, what more could you ask for? 

Creamy Asparagus and Walnut Pasta Dish 

200 grams of gluten-free dry pasta 
1 pound of asparagus, cut into 3 cm pieces
1 / 3 cup of walnuts hachées
1 gousse d'ail hachée
3 tbsp olive oil
Zest of 1 lemon
Ground pepper to taste

Preparation

1. Bring a large pot of water to a boil.
2. Add the pasta. Cook according to package directions to make them “al dente”.
3. Reserve about 1 cup of the cooking water, then drain the pasta.
4. While the water is boiling, garnish the asparagus.
5. Heat olive oil and garlic in a large skillet over medium heat for five minutes.
6. Add the asparagus, pepper and 1/3 cup reserved pasta water.
7. Cover and cook the asparagus, 4 to 8 minutes, until tender with a fork. Put out the fire.
8. Once the pasta is cooked, puree 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor until smooth. This is your sauce. (Keep the asparagus tips intact and grind the stems instead)
9. Add the mashed asparagus to the pan, along with the sliced ​​asparagus. Mix the cooked pasta, lemon zest and more pasta water as needed to keep the sauce creamy.
10. Heat over low heat for a minute or two to allow the pasta to absorb some of the sauce.
11. Serve immediately and garnished with chopped walnuts.

Bon appétit!

← Previous Article Next article →