Lemon Asparagus Pasta with Brown Butter and Anchovies

Procedimento

1. 01
   Passaggio 1Boil the pasta

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

   rotiniacqua di cottura della pasta
2. 02
   Passaggio 2Brown butter with anchovies

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

   burro2 cucch. di 4 cucch.acciughe
3. 03
   Passaggio 3Cook the asparagus

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

   asparagoaglio
4. 04
   Passaggio 4Make the sauce

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

   burro2 cucch. di 4 cucch.limoneacqua di cottura della pastaparmigiano
5. 05
   Passaggio 5Toss and finish

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

   rotinibasilicoparmigianopepe nero