Lemon Asparagus Pasta
Servings: 4
Ingredients
- 1/2 Bundle Asparagus tips for preparing asparagus
- 1/2 Package Pasta
- 1/3 Cup Olive Oil
- 1 Lemon zested in one bowl and juiced in another
- 2 Hardboiled Eggs chopped (How to Hardboil the Perfect Egg)
- 6 Slices Speck thin cut, pan fried and drained
- 1/4 Cup Basil Fresh, chopped
- 1/4-1/3 Cup Parmesan Fresh, Grated
Instructions
- If you haven't already, snap the ends of the asparagus (see tips above) and place them on the pan.1/2 Bundle Asparagus
- Drizzle with olive oil and toss to evenly coat.
- Place in the oven and roast for 8-12 minutes.
- Remove from the oven, and chop into 1 1/2"-2" pieces.
- Heat a large pot of water over high heat.
- Add a few pinches of salt and once it begins to boil add the pasta.1/2 Package Pasta
- Turn the heat down to medium-high and cook until aldente.
- Drain.
- Meanwhile, whisk together the olive oil and lemon juice.1/3 Cup Olive Oil, 1 Lemon
- Add salt and pepper to taste.
- Toss with the warm pasta, asparagus and egg.2 Hardboiled Eggs
- Top with crumbled speck, parmesan, lemon zest and basil.6 Slices Speck, 1/4 Cup Basil, 1/4-1/3 Cup Parmesan, 1 Lemon
- Enjoy!
Notes
left overs will keep for 3-5 days in the refrigerator
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 45g | Protein: 15g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 215mg | Potassium: 218mg | Fiber: 3g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 1mg