Lemon Herb Pasta & Asparagus

Instructions

1. Prepare Ingredients

   5 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil for the pasta.
   • Mince the garlic, finely dice the shallots, and chop the fresh basil and mint leaves.
   • Trim the asparagus tips and cut the stalks into 1–2 cm rounds.
   • Zest the lemon and juice it, keeping both separate.

2. Cook Breadcrumb Topping

   5 min hands-on

   • Heat half the olive oil in a large frying pan over medium heat.
   • Add half the minced garlic and the breadcrumbs, stirring frequently.
   • Cook until the breadcrumbs are golden brown and fragrant. Remove and set aside on a paper towel.

3. Sauté Vegetables

   8 min hands-on

   • Add the remaining olive oil to the same pan and heat over medium heat.
   • Sauté the diced shallots for 2–3 minutes until softened.
   • Add the asparagus with a pinch of salt and cook for 5 minutes until tender but crisp.
   • Stir in the remaining garlic and cook for 1 minute until aromatic.

4. Deglaze Pan

   2 min waiting

   • Pour the wine into the pan with the vegetables. Increase heat to medium-high.
   • Let the wine bubble and reduce for about 2 minutes.
   • Stir in the yeast extract.

5. Cook Pasta

   1 min hands-on9 min waiting

   • Cook the pasta in the boiling water until al dente. Reserve 1 cup of pasta water before draining.

6. Combine Pasta and Sauce

   2 min hands-on

   • Add the cooked pasta to the pan with the asparagus and wine sauce.
   • Pour in 1/4 cup of reserved pasta water and stir to combine.
   • Stir in the lemon juice and zest.

7. Assemble and Garnish

   2 min hands-on

   • Plate the pasta and top with toasted breadcrumbs, chopped basil, mint, and grated Parmesan.
   • Finish with black pepper, cayenne pepper, and an optional drizzle of olive oil.
   • Cooking tips:
   • For maximum flavor, toast the breadcrumbs until deep golden brown but avoid burning by stirring constantly.
   • Use fresh, crisp asparagus for the best texture and color in the dish.
   • Adjust the amount of lemon juice to taste for a perfect balance of acidity.
   • If the sauce seems dry, add small amounts of reserved pasta water until it reaches the desired consistency.