Fresh Asparagus Pasta

Sticking with asparagus for a while, here's a light and lemony dinner for two that features white kidney beans for added protein and tender green asparagus shoots.  

Ingredients:

8 oz (200g) pasta, I used Ricciarelle this time. You could use penne or spaghetti

4 oz (100g) asparagus, cut in 2" pieces

1 lemon, zest and juice

3 tsps minced garlic

1 cup canned white kidney beans

1/2 cup light olive oil

salt and pepper to taste

2 tbsps sliced black olives

parmesan to serve

 

Bring a large pot of water to a boil then add the pasta and asparagus and simmer for 7 minutes. If your pasta takes longer to cook or if you like a crisper asparagus just add it in the last 3-4 minutes. Meantime, in a frying pan, heat 1 tbsp olive oil to medium and add the beans, garlic and olives and sauté 1-2 minutes. Toss the cooked pasta and asparagus in with the beans/garlic/olives. Add remainder of the olive oil, lemon zest and juice, salt and pepper. Serve with a good helping of parmesan! Serves 2 

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