Lemon Asparagus Pasta

Continuing with Speck week, I thought I would take the basic ingredients from the crostini and see what else we could come up with. This Lemon Asparagus Pasta is wonderful. It’s light and yet totally filling thanks to the egg, carbs and Speck. I absolutely love an easy and light pasta dish. I prepared the eggs in the am and I even made a few extra to use the next day (post coming soon). Then I pan fried the Speck and let it drain a little on a napkin, and then saved it in a little bag in the fridge. I had the crostinis left over from dinner (Asparagus, Egg and Speck Crostinis) the night before, as well as the chopped basil. I hurried and grated some fresh Parmesan in another container, and I was practically set for dinner.

In case you were wondering, there is a light dressing, or sauce on this pasta. It may look plain, but there’s a delicious mix of olive oil and lemon juice. I know, simple, but trust me simple flavors pop more than you even realize. Or, maybe you already know that and you are sitting there nodding your head along with me. I hope you are. And if you aren’t, give me a cross your heart, hope to die, stick a needle in your eye that you will give this pasta a go.