Ingredients
Scale
- 1/2 pound dried curly pasta (I used Cavatappi pasta)
- 1 pound asparagus, chopped into large pieces
- 2 to 3 tablespoons olive oil
- 1 heaping cup small mozzarella balls, sliced in half
- 1 handful fresh parsley leaves, coarsely chopped
- 1 small handful fresh basil leaves, coarsely chopped
- juice of 1 to 2 lemons (depending on how lemony you like your pasta)
- 1 handful shelled roasted and salted pistachios, coarsely chopped
- 1 to 2 teaspoons Bottarga (optional)
- salt and crushed red pepper flakes, to taste
Instructions
- Bring a large pot of water to a simmer. Add a good pinch of salt and the pasta. Cook until the pasta has just become al dente and add the chopped asparagus. Cook until the pasta is cooked through and the asparagus is bright green, soft, but still slightly crisp. Drain in a colander and see aside.
- In the same pot that you cooked the pasta in, add the olive oil to the warm pan. Return the pasta and asparagus to the pan and toss. Drizzle in lemon juice. Sprinkle in cheese pieces, fresh herbs, pistachios, salt, and crushed red pepper flakes. Taste and season accordingly.
- Serve slightly warm or at room temperature sprinkled with as much Bottarga as you’d like.