Lemon Asparagus Pasta with Brown Butter and Anchovies

Réalisation

1. 01
   Étape 1Boil the pasta

   Cook 400 g elicoidali in salted boiling water until al dente. Reserve 3/4 cup (180 ml) pasta water before draining.

   rotinieau de cuisson des pâtes
2. 02
   Étape 2Brown butter with anchovies

   In a large pan, brown 2 tbsp butter with the 2 anchovy fillets until fragrant.

   beurre2 c.à.s. de 4 c.à.s.anchois
3. 03
   Étape 3Cook the asparagus

   Add the finely chopped asparagus stems to the pan, then add the minced garlic and asparagus tops. Cook until tender.

   aspergeail
4. 04
   Étape 4Make the sauce

   Add the remaining 2 tbsp butter, lemon zest and juice, pasta water, and parmesan. Toss until glossy and emulsified.

   beurre2 c.à.s. de 4 c.à.s.citroneau de cuisson des pâtesparmesan
5. 05
   Étape 5Toss and finish

   Add the al dente pasta and toss to emulsify. Finish with fresh basil, more parmesan, and lots of black pepper.

   rotinibasilicparmesanpoivre noir