A “Kyle’s Original” recipe for you this month, a light pasta dish that’s always great with Spring and Summer fresh produce.
Ingredients:
- 2 tablespoons of olive oil (plus more for garnish)
- 2 tablespoons of butter (I prefer unsalted so I can control the seasoning)
- Salt and pepper to taste
- 1 pound of angel hair pasta (1 cup of pasta water reserved)
- 1 bunch of asparagus tips and tender stems
- 1 bunch of spring onions (slice white end to cook in sauce, tender green end slice into
- small rounds to garnish finished dish)
- 2 cloves of garlic, chopped
- 1 red chili, sliced into rounds
- Fresh grated parmesan cheese
- Cream
- Lemon (zest only)
Directions:
- Boil a large pot of heavily salted water and cook pasta according to package instructions (I usually cook it 1 or 2 minutes less and finish it in the pan with the veggies and sauce)
- In a large nonstick skillet melt olive oil and butter together over medium heat
- Add asparagus, white part of spring onion, and garlic
- Sauté until veggies are soft (no need to get any color on veggies, just a
- gentle sauté will do)
- As veggies begin to get soft add in chili pepper and continue to cook veggies
- When veggies are soft take the pasta and toss it in the pan with the veggies and give everything a good mix.
- Season pasta with salt and pepper to taste (keep in mind pasta was cooked in salted water, so make sure to taste as you go)
- Add the reserved pasta water and give a good mix
- Turn off heat, add in cream (pasta water will help this become a light sauce)
- Grate parmesan over the top and mix in (no measurement here, you can never have too much parmesan!)
- Separate pasta into bowls (makes four small portions, or in my case two large portions)
- Zest lemon over the pasta and top with more grated cheese and green part of onions
- Enjoy!
