This dish is a step in a different direction.

Every time I am done with school and am not working, I have the ability to drive myself batty for the first few weeks.  During the school year, I rarely stop and even when I do, the thoughts of deadlines and performance are never far away.  I forget how to enjoy my down time.  Then once summer hits, my days are so wide open and free that begin to feel lost.  I amble around the house pretending to clean in between mini-marathons of experimenting in the kitchen.  Yet, without the deadlines, I still feel lost.

Then, usually about the third week into my break, I remember that I am indeed on a sort of “vacation” and that soon enough I will join the full-time workforce.  So instead of feeling lost, I remember I should value this time without deadlines and do the things that I enjoy most.

So yesterday, I read two books, searched for recipes, and made a meal completely from scratch.  I felt something change as I carefully whisked together the eggs and flour for the pasta; I felt relaxed.

This pasta tasted better than anything I have cooked in a long time.

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Shaved Asparagus {spring} pasta
Prep time
Cook time
Total time
Recipe type: Vegetarian Main Course
Serves: 4
  • 1 recipe for whole wheat pasta
  • 10 large asparagus stalks (about 1/2 pound)
  • 1/2 cup green onions, diced (about 2 bunches)
  • 1 tablespoon olive oil
  • Coating:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • zest from one lemon
  • 1/2 cup basil, loosely packed
  • 1/4 cup garlic scapes
  • 1/4-1/2 cup Parmesan (optional)
  1. Make pasta and set aside (or use pre-made pasta.)
  2. Using either and a mandolin or vegetable peeler, shave asparagus into strips. I use a vegetable peeler and place the asparagus on a cutting board, peeling away from your body. Cut tips off and either toss in pasta dish or save for later use.
  3. Begin boiling a large pot of water with a pinch of salt.
  4. In a skillet, heat olive oil over medium heat. Add in green onions and saute for 2 minutes. Stir in asparagus, cover, and continue to cook, stirring frequently until tender.
  5. While asparagus cooks, combine ingredients for coating in a small food processor and pulse until well combined adding more olive oil or lemon juice as needed.
  6. Once the water is boiling, add in the pasta. If you are using fresh, it only takes a short amount of time. Once pasta is cooked- drain and add to the pan of cooked asparagus along with the basil coating.
  7. Serve with an extra sprinkle of Parmesan cheese and bail.
If you are short on time you can always by pre-made pasta and just dice the asparagus!


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