This dish, Lemon Asparagus Pasta with Pistachios and Mozzarella, is bright and tasty, and it's perfect for spring. The bright lemon zest and juice give the dish a nice zing that goes well with the earthy asparagus and crunchy pistachios. All of it comes together with the creamy mozzarella to make a satisfying meal that is both light and rich.
Ingredients: 8 oz spaghetti. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1/2 cup shelled pistachios, chopped. 1 lemon, zest and juice. 1 cup mozzarella cheese, diced. 2 cloves garlic, minced. 3 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the asparagus pieces to the pan and cook for 5 to 7 minutes, until they are tender but still have a bit of a crunch. Add the cooked spaghetti, lemon zest, lemon juice, and the pasta water that you saved to the pan. Add everything to the bowl and mix it well. Add the chopped pistachios and diced mozzarella and mix them in. Let the cheese melt a little. Add pepper and salt to taste. Add fresh basil leaves on top and serve hot. Have fun with your delicious pasta with lemon, asparagus, pistachios, and mozzarella!
Prep Time: 15 minutes
Cook Time: 15 minutes
Kneads Therapy
