The Rosenfeld Creamy Pasta with Roasted Asparagus & Parmesan

Creamy, lemony, & satisfying

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the Homemade Pasta Dough: Place flour and salt in a large mixing bowl and whisk to combine. Make a well in the center of the flour mixture and add eggs and oil. Use your fingers to blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outwards. When pasta dough is thought mixed, turn it out on a lightly floured work surface. Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed. Shape the dough into a small ball, cover it with plastic wrap, and let it sit for at least 20 minutes at room temperature.

Step 2

To roast the Asparagus: Preheat the oven to 425. Take each stalk in your hands and bend the stalk; asparagus will naturally snap at the point where it becomes rough. Place was asparagus on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until the asparagus is tender and begins to brown, 5 to 8 minutes. Transfer asparagus to a cutting board to cut crosswise into 1 inch pieces. Add to pasta sauce when it is done cooking.

Step 3

To cook the pasta: Heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent from sticking together. Cook until al dente, 2-3 minutes. Reserve about 1 cup of pasta water and drain pasta through a colander.

Step 4

To make the creamy sauce: Heat butter and cream in a skillet over medium-high heat until butter is melted. Stir in the lemon zest, juice, and 1/2 teaspoon of salt. Add hot pasta and asparagus to the sauce to cook, gently tossing pasta until coasted with sauce. If it looks dry, add just enough of the reserved pasta water to achieve a saucy consistency. Add basil and toss through.

Step 5

To serve: Top with grated Parmesan cheese.