Asparagus , Basil , Lemon , Romano Cheese
Ingredients
Take ordinary pasta; coat it with a refreshing lemon and oil sauce; toss it with fresh basil, Romano cheese, and grilled asparagus; and you have a fantastic, satisfying dish.
1 pound taglietelle pasta (or any long pasta noodle) 1/2 cup olive oil 1/2 cup lemon juice 2/3 cup Romano cheese – or more to taste 1 teaspoon fresh lemon thyme – chopped 1/2 pound asparagus spears – trimmed salt and pepper – to taste tablespoon lemon zest – for garnish 1/3 cup fresh basil – chopped
Directions
Cook pasta according to package directions. Meanwhile, whisk together oil and lemon juice in small bowl.
Drain pasta, reserving 1 cup pasta water.
On griddle or grill, sauté asparagus until crisp tender, turning occasionally, about 5 minutes.
Remove from grill and cut into bite size pieces.
Pour pasta into large serving bowl. Toss with lemon sauce.
Add asparagus, cheese, salt and pepper, and lemon thyme. Toss to combine.
If needed, add reserved pasta water a little at a time to moisten. Garnish with lemon zest and chopped basil.
Serve with extra cheese on the side.
