Quick Lemony Asparagus and White Bean Pasta
This is a total back pocket dish that hits all those spring notes—bright lemony flavor mixed with seasonal asparagus and of course, lots of cheese (nothing wrong with that, am I right?). The addition of white beans adds creaminess, along with protein, making this an easy standalone dish for a Tuesday night or weekend entertaining. Choose asparagus that are thicker—they’re much easier to slice and will hold up well to the quick sauté in the pan.
Serves 4
INGREDIENTS
1 pound linguine or other long pasta
⅓ cup extra virgin olive oil
1 large garlic clove
1 bunch asparagus
2 lemons, zested and juiced
1 cup freshly grated pecorino, plus more for serving
One 15-ounce can of white beans (aka cannellini beans), drained and rinsed
Kosher salt and freshly ground black pepper
METHOD
Cook pasta in well-salted water according to package instructions until 2 minutes from al dente. Reserve 1 cup of pasta cooking liquid.
Meanwhile, trim asparagus bottoms and discard, then thinly slice each stalk at a steep diagonal, leaving the tips intact.
In a large skillet over medium heat, add olive oil and garlic clove and swirl the clove around in the oil. When garlic has infused the oil—about 1 to 2 minutes, remove and discard. Add asparagus and sauté for about 2 minutes, then add lemon zest and stir to combine. Season with salt and pepper.
Turn skillet heat to low and add pasta, along with pecorino, pasta water, lemon juice and white beans. Stir to combine until pasta water is absorbed and a glossy sauce has coated the pasta. Serve in bowls with more pecorino alongside.
