Gemelli with Asparagus Tips, Lemon, and Butter

This gemelli pasta recipe combines the bright flavors of lemon, the earthy essence of asparagus, and the richness of butter for a delightful and satisfying dish. Gemelli pasta, with its twisted pairs resembling small braids, perfectly cradles the luscious sauce in every bite. Whether you’re looking for a quick weeknight meal or an elegant dinner option, this gemelli pasta recipe is sure to please.

SERVES 4

INGREDIENTS:

• 2 bunches of medium asparagus, cut into 1-inch pieces
• 1/2 pound gemelli pasta
• 4 tablespoons unsalted butter, divided
• Juice and zest of 2 lemons
• 1/2 cup vegetable stock or water
• Salt and black pepper to taste
• Grated Parmesan cheese

INSTRUCTIONS:

1. Prepare the Asparagus: Start by preparing the asparagus. Cut off the tough ends and discard them. Then, cut the remaining asparagus spears into 1-inch pieces on a bias for an attractive presentation.
2. Parcook the Asparagus: To ensure perfectly cooked asparagus, parcook them in batches. Begin by bringing a large pot of salted water to a rapid boil. Cook the asparagus pieces in the boiling water for about 2-3 minutes, or until they become vibrant green and slightly tender.
3. Shock the Asparagus: To stop the cooking process and preserve the bright green color, immediately transfer the blanched asparagus into a bowl filled with ice water. This technique, known as shocking, helps maintain the asparagus’s crisp texture.
4. Cook the Gemelli Pasta: In the same pot of boiling water used for the asparagus, add the gemelli pasta. Cook the pasta until it reaches an “al dente” texture, which means it’s soft but still slightly chewy in the center. This should take about 8-10 minutes, but check the package instructions for precise timing. Once done, drain the pasta and rinse it with cold water to stop the cooking process.
5. Create the Luscious Sauce: In a large skillet (about 12 inches in diameter), melt 1 tablespoon of butter over medium heat. Add the lemon zest and the parcooked asparagus pieces to the skillet. Sauté them until the asparagus is heated through and slightly tender.
6. Toss with Gemelli and Stock: Next, add the vegetable stock (or water) to the skillet with the asparagus. Toss in the cooked gemelli pasta and increase the heat to high. This step allows the pasta to absorb the vibrant flavors of the lemon and asparagus.
7. Finish with Butter, Lemon, and Seasoning: As the pasta becomes steaming hot, swirl in the remaining 3 tablespoons of butter. Add the freshly squeezed lemon juice to brighten the flavors. Season the dish generously with salt and black pepper, adjusting to your taste preferences. The butter will thicken the sauce and create a luxurious, creamy texture.
8. Serve and Garnish: Divide the gemelli pasta with asparagus among serving bowls. Sprinkle grated Parmesan cheese over the top to add a savory, salty note. The Parmesan beautifully complements the bright and zesty lemon flavors.

This gemelli pasta dish with asparagus, lemon, and butter offers a perfect balance of flavors and textures. The refreshing citrus notes of lemon, the tender-crisp asparagus, and the velvety butter sauce come together to create a memorable meal. Serve it as a quick and satisfying weeknight dinner or as an elegant option for special occasions. With its delightful combination of ingredients, this gemelli pasta recipe is a true crowd-pleaser.