Campanelle with Asparagus, Lemon Cream Sauce & Pistachio Pangrattato
By @kellysalwayscooking
Serves 4
Asparagus
Ingredients:
Instructions:
Preheat oven to 400. Chop off woody ends of asparagus. Chop remaining spears into thirds. Place on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 10 minutes. Set aside.
Pistachio Pangrattato
Ingredients:
Instructions:
In a large saute pan, heat the olive oil and the panko; when the panko turns golden, add the remaining ingredients and saute for another minute until the garlic is fragrant and the panko is browned. Remove from heat and pour into a bowl. Wipe out the pan.
Pasta
Ingredients:
Instructions:
Cook pasta shy of al dente; drain, reserving 3/4 c of the pasta water for the sauce.
Sauce
Ingredients:
Instructions:
In the same saute pan, heat the cream and the zest over low heat. Whisk together until gently warmed, then add the butter one tablespoon at a time until it’s combined. Add the reserved pasta water and whisk to combine. Add the asparagus and the pasta to the pan, and stir to coat. Continue stirring over low heat and add the cheese one tablespoon at a time, stirring well after each addition, until all the cheese is incorporated and sauce is thickened a bit. Season with salt and pepper to taste. Remove from heat and stir in lemon juice to taste.
Plate, and top with the pistachio pangrattato.
Serves 4
Asparagus
Ingredients:
- 1 lb asparagus spears
- extra virgin olive oil
- salt and pepper
Instructions:
Preheat oven to 400. Chop off woody ends of asparagus. Chop remaining spears into thirds. Place on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 10 minutes. Set aside.
Pistachio Pangrattato
Ingredients:
- 2 tbsp extra virgin olive oil
- 2/3 c panko
- 1/4 shelled pistachios, chopped
- zest of one lemon
- 1 tbsp chopped parsley
- 1/4 tsp red pepper flakes
- 1 clove of garlic, minced
- salt and pepper
Instructions:
In a large saute pan, heat the olive oil and the panko; when the panko turns golden, add the remaining ingredients and saute for another minute until the garlic is fragrant and the panko is browned. Remove from heat and pour into a bowl. Wipe out the pan.
Pasta
Ingredients:
- 1 lb of fresh campanelle
Instructions:
Cook pasta shy of al dente; drain, reserving 3/4 c of the pasta water for the sauce.
Sauce
Ingredients:
- 3/4 c heavy cream
- 4 tbsp butter
- 2/3 c grated parmigiano reggiano
- zest of one lemon
- 3-4 tbsp lemon juice (from about 2 lemons)
- 3/4 c of pasta water
Instructions:
In the same saute pan, heat the cream and the zest over low heat. Whisk together until gently warmed, then add the butter one tablespoon at a time until it’s combined. Add the reserved pasta water and whisk to combine. Add the asparagus and the pasta to the pan, and stir to coat. Continue stirring over low heat and add the cheese one tablespoon at a time, stirring well after each addition, until all the cheese is incorporated and sauce is thickened a bit. Season with salt and pepper to taste. Remove from heat and stir in lemon juice to taste.
Plate, and top with the pistachio pangrattato.