asparagus and lemon pasta

1 lb fresh asparagus, ends trimmed
zest of 1 fresh lemon
2 TBS extra-virgin olive oil
1 lb Barilla Plus pasta
1/4 cup soy Parmesan cheese (optional)

Cut asparagus into 1" pieces, setting aside tips. In a large stockpot cook asparagus stems in 5-6 quarts boiling water with 1 TBS salt until very tender (about 7-9 min). Transfer asparagus w/a slotted spoon to a blender (do not drain pot). Cook asparagus tips in same boiling water until just tender, about 4-5 minutes. Transfer tips with slotted sppon to colander (do not drain pot).

Puree asparagus stems (not the tips) with lemon zest, olive oil, and 3/4 cup asparagus cooking water until smooth.

Cook pasta in boiling asparagus cooking water until just al dente. Reserve two cups cooking water and drain pasta. In drained stockpot, add pasta, asparagus tips, asparagus sauce, and 1/2 cup reserved water. Cook over high heat, stirring, about 4-5 minutes until pasta is done to taste and coated with sauce, adding a little more cooking water (1/4 cup at a time) if necessary. Stir in parmesan and salt and pepper to taste. Serve immediately.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GOGOGERTIE.