This is as an easy recipe for a mid week dinner that will rejuvenate you to get you to the weekend. We love it for its simplicity by also because it is very versatile. Swap out the asparagus for your favorite in season veggie and we recommend adding your favorite Casco Bay Creamery compound butter - lemon chive, garlic & herb, truffle to mix it up a little.
Recipe adapted from Bon Appetit
1 lb. fresh pasta
1 large bunch asparagus
4 garlic cloves, smashed
zest of 1 lemon
½ tsp. crushed red pepper flakes
2 lemons, halved
1 cup Parmesan, finely grated with lots more to serve
In a large pot over medium-high, add butter until melted. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done. Serve in large bowls and cover with more butter and lots of cheese.