Penne With Asparagus And Lemon-Parmesan Cream

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.

2. 2

   Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.

3. 3

   Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.

4. 4

   Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.

5. 5

   Serve with a sprinkling of the remaining Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.