It is a light and refreshing pasta dish that is perfect for spring. This lemon asparagus tagliatelle combines tender asparagus and zesty lemon with a light buttery sauce.

INGREDIENTS

1 pound (450g) tagliatelle

2 cups (250g) asparagus, trimmed and cut into 2-inch pieces

1/2 cup (120g) butter

Zest and juice of 1 lemon

Salt and pepper, to taste

Grated Parmesan cheese for serving

DIRECTIONS

Prepare tagliatelle according to the packet instructions in a large stockpot of salted boiling water until al dente.

Drain and set aside.

In a large pan, cook the asparagus in a little water or broth over medium heat until tender, about 3-5 minutes.

Drain and set aside.

Add the butter, lemon zest, and lemon juice in the same pan.

Cook for 5 minutes over moderate heat until the sauce thickens slightly.

Add prepared tagliatelle and asparagus and toss to coat the pasta evenly with the sauce.

Season with salt and pepper to taste.

Serve immediately, sprinkled with grated parmesan cheese.