Pasta with Green Asparagus and Pistachios in Lemon-Butter Sauce

Green asparagus and pasta make an excellent spring combination. The asparagus cooks alongside the pasta during its final five minutes, while lemon adds freshness, basil brings an aromatic note, and chopped pistachios provide a pleasant crunch.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4

Ingredients

• 400 g pasta of your choice, such as penne with an 8–10 minute cooking time
• 500 g green asparagus, washed and cut into 2–3 cm pieces
• Zest of 1 organic lemon
• 50 g roasted, unsalted pistachios in their shells, shelled and coarsely chopped
• 60 g butter
• 2 garlic cloves, thinly sliced
• 30 g basil, coarsely chopped
• Sea salt, black pepper, and lemon juice, to taste
• Grated Parmesan, to serve
• Lemon slices and additional lemon zest, to serve

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to its recommended cooking time.
2. While the water heats, shell and coarsely chop the pistachios. Chop the basil, wash the lemon in hot water and grate its zest, then peel and thinly slice the garlic.
3. Trim about 2 cm from the woody ends of the asparagus. Cut the spears diagonally into pieces approximately 2–3 cm long.
4. Add the asparagus to the pasta pot during the final five minutes of cooking.
5. Melt the butter in a large frying pan over medium heat. Gently cook the garlic until fragrant, taking care not to let it darken or become bitter.
6. Drain the cooked pasta and asparagus, then transfer both to the pan containing the garlic butter.
7. Add the chopped pistachios, lemon zest, and basil.
8. Toss everything together. Season generously with sea salt and black pepper, then add lemon juice to taste.
9. Serve with grated Parmesan, lemon slices, and additional lemon zest if desired.