Pasta with Lemon-Asparagus Sauce

Ingredients

500 grams fresh asparagus
1 teaspoon lemon zest
1 tablespoon olive oil
2 cups uncooked pasta
1/4 cup freshly grated Parmesan cheese

Serves: 4

Cut asparagus into 2-3 cm pieces, separating out the tips. Cook asparagus stems in 5-6 quarts boiling water until very tender, about 6-8 minutes. Reserving cooking water, remove stems and drain. Place asparagus stems after draining in a food processor. Add lemon zest, oil and ½ cup cooking water to the asparagus stems and puree. Place asparagus puree in a medium saucepan. Cook asparagus tips in the same water until just tender, about 3-5 minutes. Reserving cooking water, remove asparagus tips, drain and rinse in cold water. Cook pasta in reserved asparagus cooking water until just soft. Reserve 2 cups cooking water and drain pasta. Combine pasta, asparagus tips and ½ cup reserved water with the asparagus puree and cook over high heat, stirring constantly. Add reserved cooking water as needed to keep moist. Sprinkle with cheese, toss to coat and serve.