Lemon, Basil and Marscapone
Ingredients
- 1 lb dried pasta
- 5 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- 1 cup marscapone
- salt and black pepper
- 1 handful torn fresh basil
- Cook the pasta in a large pot of boiling, salted water, until al dente.
- While pasta is cooking, place the marscapone, with 2 - 3 tablespoons of pasta water, in a skillet over medium-low heat. When the marscapone is melted and smooth, slowly add in the lemon juice an zest. Warm gently, stirring constantly, until heated through - about 4 minutes.
- Salt and pepper to taste.
- Drain the pasta, reserving 1/2 cup pasta water. Add pasta and basil to the sauce and toss well to coat, adding reserved water as needed.
Asparagus with Cream
Ingredients
- 1 lb asparagus, cut into 1 inch pieces, using only the tips and tender parts of the stem
- 1 lb dried pasta
- 5 tbsp unsalted butter
- 1/2 tbsp finely chopped onion
- 1/2 cup heavy cream
- nutmeg, salt, and black pepper
- 2 tbsp freshly grated Parmesan, plus additional to serve
- Cook asparagus in a pan of boiling, salted water until just tender - about 3 - 5 minutes. Drain and plunge into cold water until completely cooled. Drain and reserve.
- Cook the pasta in a large pot of boiling, salted water, until al dente.
- While the pasta is cooking, melt butter in a skillet. Add onion and cook, stirring occasionally over medium heat, until soft, 5 minutes.
- Add asparagus and cream and simmer gently until the cream is just thickened, 1 - 2 minutes.
- Add nutmeg, salt, and pepper to taste.
- Drain pasta, reserving 1/2 cup pasta water. Add pasta with Parmesan to the hot sauce and toss gently, adding reserved water as needed.
- Serve immediately with additional Parmesan.
