Pasta al Limone with Asparagus

, 30 min, Serves 4

Creamy lemon pasta with asparagus ribbons, garlic, and pecorino Romano finished with fresh herbs.

prepBring a large pot of salted water to a boil over high heat
340 g spaghetti	Cook pasta al dente, reserve 1 cup water				Toss pasta with sauce, herbs & cheese	Adjust consistency with pasta water	Divide into bowls, garnish with cheese, zest & pepper
10 large asparagus spears, trimmed and peeled into ribbons	Heat oil, cook asparagus & garlic 2 min	Stir in pepper, lemon zest, cream & salt	Simmer 2–3 min until asparagus tender	Add butter one tablespoon at a time, stir
6 large garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon freshly cracked black pepper, plus more for serving
1 tablespoon lemon zest, plus more for serving
120 ml heavy cream
1 teaspoon kosher salt
60 g unsalted butter
15 g minced Italian parsley
10 basil leaves, roughly chopped
100 g finely grated pecorino Romano, plus more for serving

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