This is one of my all-time favorite spring pasta recipes!
And of course, I got it from my momma.
I’m fairly certain she found the original recipe while waiting in the checkout line at Sur La Table last year, made it for me once when I was home, copied the recipe, and it’s been a favorite of mine ever since.
We’ve tweaked it a little bit over time, subbing some Greek yogurt for heavy cream (because, we’re so healthy like that) – and it’s become one of the dishes I’ve made most frequently during the spring months.
Last year around Mother’s Day I made some scones and gushed about all the reasons why I adore my momma so much. Even though I could easily do it again — I’ll spare you all another post! But I did want to make one of the dishes that both remind me of her and celebrate spring all at once.
I’m actually surprised I haven’t shared it with y’all before.
This is one of those recipes that I especially love to whip up for dinner when nothing else really peaks my interest. In the last month alone I’ve probably made it three times.
More than likely I have most of the ingredients on hand at all time (noodles, lemons, greek yogurt, parmesan) and will just have to stop by the store to get a fresh bunch of asparagus to throw in.
It’s quick and simple, but so flavorful and satisfying.
These recent days I’ve been feeling a little extra overwhelmed with just how much is going on, and a dish like this is exactly what I need to come home to. It gives me all comfort feels that pasta does, but still tastes fresh and isn’t super heavy.
And most importantly, it reminds me of my mom.
- 1 bunch asparagus, trimmed
- ¼ cup unsalted butter
- ½ cup plain Greek yogurt (if you'd like, you could use ½ cup of heavy whipping cream too)
- 2 lemons, juiced (should be about ¼ cup)
- 2 tablespoons lemon zest
- 2 tablespoons fresh basil, chopped
- 12 ounces pappardelle (or similar noodle)
- Salt and pepper
- Crushed red pepper flakes
- ¼ cup freshly-grated parmesan
- Bring a large pot of salted water to a boil.
- In a steamer set over the boiling water, cover and steam the asparagus until tender, about 3 minutes. Transfer the asparagus to a colander, drain and place in a boil of ice water to stop cooking. Set aside.
- Cook the pasta in the boiling water according to package directions. Once done, deserve ¼ cup of the pasta water.
- While the pasta is cooking make the sauce. Heat the butter in a skillet over medium-low heat until melted. Stir in the greek yogurt until combined. Then add in the lemon juice, zest, salt and pepper, and a pinch of red pepper flakes. Add the asparagus to the sauce and cook for a minute or so, then stir in the pasta until well coated. The sauce is going to look a little "crumbly," but thats ok. If it looks too dry, stir in some of the reserved pasta water until it reaches your desired consistency. Add the basil and some of the parmesan cheese.
- Taste and if desired, squeeze a little more lemon juice over top. Generously garnish with more parmesan!
PS – Charlotte folks: Mark your calendars for next Saturday May 20th from 11am to 5pm. The Fresh Expo is happening in Symphony Park! Get your tickets ($8 for general admission, $28 for VIP entrance + keynote speaker) at http://thefreshexpo.org/.
The event will feature local organizations paving the way in healthy, green, eco and sustainable living in the area. There will be live music, food trucks, kids cooking demos, speakers, giveaways! Sponsors include Lenny Boy Kombucha, Vitamix, Juice Bar, Whole Foods, Earth Fare! Let’s all check it out together.