Penne Pasta With Asparagus Sauce

Ingredients

• 1 lb fresh asparagus
• 1 tablespoon lemon, zest of, finely grated
• 1/4 cup olive oil
• 1 lb penne pasta
• 3/4 cup grated parmasean-reggiano cheese
• 2 tablespoons fresh finely chopped parsley

Directions

1. 1

   Cut the asparagus into one inch pieces; reserving the tips.

2. 2

   Cook asparagus in 5 quarts of water until very tender 6-8 minutes.

3. 3

   Reserve the water by using a slotted spoon to remove the asparagus to a colander.

4. 4

   Put the drained asparagus in a food processor.

5. 5

   Cook the tips for 3-5 minutes until just tender.

6. 6

   Remove from water with slotted spoon, reserving the water.

7. 7

   Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.

8. 8

   Cook the pasta in the asparagus water to your liking.

9. 9

   Drain the pasta saving 2 cups of the water.

10. 10

    Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.

11. 11

    Stir in tips and grated cheese.

12. 12

    Stir until cheese is melted.

13. 13

    Serve with a light dusting of chopped parsley.