It’s not quite asparagus season here in New England so this wasn’t local produce, but it still tasted great! I can’t believe that I used to turn my nose up at asparagus. I was inspired by this recipe which called for pasta with asparagus and Pecorino cheese, and I incorporated two of my favorite ingredients, Garlic Gold and Barefoot Pinot Grigio. This is a really simple dish, but the asparagus and lemon zest have a bright taste which is a refreshing change. It’s perfect served with a side salad, and a glass of wine of course.
1 T Garlic Gold oil
1 lb. aspargus, cut into 1″ pieces
Zest of one lemon
1 c. Barefoot Pinot Grigio
1/2 t Garlic Gold toasted garlic bits
6 oz. whole wheat ziti, cooked and drained
1/4 c. Parmesan cheese, plus additional for serving
Salt and Pepper
Heat oil in a large frying pan. Add asparagus pieces, and saute for 10-15 minutes until lightly browned. Remove asparagus from pan. Add lemon zest and wine, and simmer for 10 minutes, or until reduced by about half. Add garlic bits, pasta, and Parmesan cheese, and stir until combined. Season with salt and pepper, and serve with additional Parmesan cheese.