Bright from lemon and fresh with basil, this easy asparagus pasta recipe from L.A.-based pastaiolo Evan Funke tastes like springtime in Italy.
This revivifying asparagus pasta dish from L.A.-based pastaiolo and restaurateur Evan Funke tastes like Italian springtime. It’s bright from both lemon juice and zest, rich from an emulsion of Parmesan cheese, and fresh from the addition of big leaves of fresh basil. Chef-owner of Felix Trattoria, among other establishments, Funke believes pasta sauces should celebrate the craftsmanship of noodles rather than try to steal the spotlight. The citrusy lemon-asparagus pasta sauce does just that.
Remove the woody ends from a bunch of fresh asparagus spears. We like thick asparagus here, sliced thinly on a deep diagonal so the pieces bend and twirl around your fork in concert with the pasta; if you can only find thin asparagus, slice the veggies into 1½'–2' pieces instead. You only want to sauté the asparagus for a moment so it retains its verdant hue—it will cook to crisp-tender when you start to work in the pasta water for the sauce.
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