Creamy Lemon, Asparagus & Almond Pasta
INGREDIENTS
12 stalks of asparagus
12 oz. spaghetti
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
½ cup heavy cream
Zest of 2 lemons
Salt and pepper, to taste
2 tablespoons unsalted butter
⅓ cup fresh grated parmesan cheese
¼ cup parsley, finely chopped
⅓ cup Mariani Sliced Almonds
INSTRUCTIONS
Prep the asparagus. Use a vegetable peeler to create ribbons from 6 of the asparagus stalks. Cut the remaining 6 asparagus stalks into 1-inch pieces.
Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the instructions on the package.
Heat the olive oil in a skillet over medium heat. Add the garlic and asparagus and sauté for 2-3 minutes, until fragrant. Add the heavy cream, lemon zest, salt, and pepper and bring to a simmer. Simmer for 3-4 minutes, then stir in the butter, parmesan cheese, and parsley.
Bring a separate small skillet to medium heat. Add the almonds and toss over heat for 3-5 minutes, until golden brown.
Toss the cooked pasta with the asparagus and cream sauce. Transfer to individual serving bowls and sprinkle the almonds on top. Top with additional parsley and parmesan cheese if desired.
