Lemon Asparagus Pasta with Brown Butter and Anchovies

Method

1. 01
   Step 1Boil the pasta

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

   RotiniPasta water
2. 02
   Step 2Brown butter with anchovies

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

   Butter2 tbsp of 4 tbspAnchovies
3. 03
   Step 3Cook the asparagus

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

   AsparagusGarlic
4. 04
   Step 4Make the sauce

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

   Butter2 tbsp of 4 tbspLemonPasta waterParmesan
5. 05
   Step 5Toss and finish

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

   RotiniBasilParmesanBlack pepper