Casarecce with Asparagus & Lemon

5 min

4 – 5

20 min

This is an easy meal to prepare and is full of fresh flavours!


  • 400g Pasta Vera Casarecce
  • 1 bunch of asparagus
  • 1 lemon zest and juice
  • 1 tablespoon butter
  • 1 clove garlic – finely chopped
  • 1/2 cup grated parmesan
  • Salt and pepper


  1. Bring a large pot of salted water to a boil for the pasta. Cook according to
    packet instructions. Reserve about 1/2 cup of the starchy cooking water, then
    drain the pasta and set aside.
  2. Prepare the asparagus. Remove the bottom 1-2 cm of the stems, or just the
    part that is tough and woody. Chop the remaining asparagus into bite size pieces.
  3. Place the asparagus pieces in a large frying pan and just cover with water.
    Place a lid on the pan and simmer the asparagus until tender.
  4. Drain the asparagus and return it to the pan with the butter and garlic. Sauté  for a few minutes until the garlic is cooked. Turn off the heat and add in the drained pasta, mixing until pasta is coated and buttery.
  5. Add lemon juice, the zest and parmesan. If a bit dry add a splash of the reserved cooking water.
    Serve with extra parmesan if you like and lots of salt and pepper.

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