This lemon asparagus pasta is bursting with zippy and bright spring flavors. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy. Perfect for a quick weeknight meal or a fancy dinner party!
– Apaghetti, bucatini, linguine, or fettuccine – Lemons – Extra virgin olive oil – Kosher salt – Black pepper – Dijon mustard – Shallots – Garlic cloves – Red pepper flakes – Asparagus – Walnuts – Nutritional yeast – Italian flat-leaf parsley – Basil leaves – Capers – Castelvetrano olives – Navy beans
Make the Lemon Sauce. Juice the two lemons into a jar. Add the Dijon mustard, extra virgin olive oil, and salt/pepper. Shake vigorously until emulsified. Or, whisk all the ingredients together in a bowl. Heat a bit of extra virgin olive oil in a 12-inch sauté pan (or Dutch oven). Cook the sliced shallots and garlic cloves until golden. Add the red pepper flakes (if using) for 30 seconds.
Add the sliced asparagus and half of the lemon zest (from one lemon). Cook for 3 minutes, until asparagus is crisp-tender. Take off the heat and let sit until the pasta is ready.
Cook the pasta in a pot of boiling salted water. While cooking, prepare the rest of the ingredients. Chop the basil and parsley, slice the olives, crush the walnuts, rinse, and drain the white beans (if using). Once the pasta is just al dente, reserve up to 1 cup of the cooking water, then drain. Transfer the hot-cooked pasta and Lemon Sauce to the pan with the asparagus.
Add the crushed walnuts and nutritional yeast. Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed.
Add the remaining ingredients – basil, parsley, capers, olives, remaining lemon zest (from one lemon), and white beans (if using). Toss again to combine and briefly cook. Serve warm.