Pasta with Asparagus in Lemon Garlic Cream Sauce

Pasta with Asparagus in Lemon Garlic Cream Sauce

Ingredients:

• 1lb gluten free pasta (Recommend: Charlie’s Table Rigatoni)

• 1lb asparagus

• 2 tbsp butter

• 5 cloves of garlic

• 2 lemons (for zesting)

• 2 cups heavy cream

• ¼ cup pine nuts

• Crushed red pepper (to taste)

• Salt and pepper (to taste)

Bring a pot of water to a boil. Slice your asparagus into 1½ - 2 inch pieces. Blanch the asparagus for 1-2 minutes in the boiling water, and then shock them into a bowl of ice water to stop the cooking process and maintain the green color. Reserve for later. Keep the water boiling and cook your pasta to the box instructions. In a small pan, lightly toast the pine nuts (4-5 minutes over medium-low heat).

In a large skillet, melt the butter. Chop the garlic and saute in the butter until aromatic. Zest two lemons directly into the skillet. For a spicy kick, add crushed red pepper flakes into the butter. Pour in the heavy cream, season to taste, and reduce. Combine the asparagus and pasta into the skillet, and toss it all together.

Top with the toasted pine nuts and enjoy!