Pasta with Asparagus Lemon Sauce

Recipe courtesy of Cathy&John

1 pound fresh, medium thickness asparagus, ends trimmed

1 teaspoon finely grated fresh lemon zest

1/4 cup extra-virgin olive oil

1 pound penne

1/2 cup grated Parmesan Reggiano cheese

3 cups of asparagus cooking water, divided (see below)

salt & pepper to taste

Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in boiling salted until very tender (6 to 8 minutes). Transfer with a slotted spoon to a colander, reserving cooking water in pot. Rinse under cold water, drain well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender (3 to 5 minutes). Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain well.

Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes or until pasta is almost al dente and sauce coats pasta.

Add more cooking water 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in cheese, salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately. Serves 4.