Spring Pasta with Escarole
Ingredients
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1 pound asparagus, trimmed and cut into 2-inch pieces
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4 ounces fettuccine or tagliatelle pasta
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2 tablespoons olive oil
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1½ tablespoons unsalted butter
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1 large shallot, minced
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4 cloves garlic, minced
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1 (15 ounce) can cannellini beans, rinsed
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2 teaspoons grated lemon zest, plus lemon wedges and more zest for serving
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1 small head escarole, torn (about ¾ lb.)
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¼ cup grated Parmesan cheese
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½ teaspoon salt
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½ teaspoon ground pepper
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¼ teaspoon crushed red pepper
Instructions
1. Bring a large pot of water to a boil over high heat. Add asparagus and cook until bright green, about 3 minutes. With a slotted spoon, transfer the asparagus to a colander; refresh under cold running water.
2. Add pasta to the boiling water and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water. Drain the pasta in a colander.
3. When the pot is cool enough to handle, dry with paper towels. Add oil and butter; heat over medium-high heat. Add shallot and garlic; cook, stirring, until tender, 2 to 3 minutes. Add the asparagus, the pasta, beans, lemon zest, and ¾ cup of the reserved pasta water. Cook, tossing and adding more pasta water as needed, until a glossy sauce forms and coats the pasta, about 4 minutes.
4. Add escarole, Parmesan, salt, pepper, and crushed red pepper; toss to combine. Garnish each serving with lemon wedges and additional lemon zest, if desired.
Source: http://www.eatingwell.com/recipe/270548/spring-pasta-with-escarole/