Ingredients
Pasta
- 10 ounces (285g) spaghetti
- Kosher salt (about 1 tablespoon for pasta water)
Lemon Sauce
- Juice of 2 medium-large lemons (about 5 tablespoons or 75 mL lemon juice)
- 6 1/2 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- Freshly cracked black pepper, to taste
Vegetables and Aromatics
- 2 medium shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 bunch of asparagus (about 14 ounces), sliced thinly on a bias into 1-inch (2.5 cm) pieces
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 2 lemons, divided
Add-ins and Garnishes
- 1/2 cup (60g) toasted walnuts, finely crushed
- 3 tablespoons nutritional yeast
- 1/2 cup (8g) Italian flat-leaf parsley, leaves and tender stems chopped
- 1/2 cup (8g) fresh basil leaves, slivered
- 2 tablespoons capers, drained (optional)
- 1/4 cup (30g) Castelvetrano olives, sliced in half (about 7 to 9 olives) (optional)
- 1 (15-ounce/425g) can navy beans or other white beans, rinsed and drained (optional)
Instructions
- Boil Pasta: Bring about 9 cups (2.1 L) of water to a boil in a large pot. Add approximately 1 tablespoon kosher salt. Add 10 ounces of spaghetti and cook according to package directions until just al dente, stirring occasionally. Reserve 1 cup (240 mL) of pasta water before draining the pasta.
- Zest Lemons: Zest both lemons and divide the zest into two equal portions. Set aside for later use.
- Make Lemon Sauce: In a mason jar or bowl, combine 5 tablespoons lemon juice, 5 tablespoons extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and freshly cracked black pepper to taste. Shake or whisk vigorously until the sauce is emulsified and creamy.
- Cook Aromatics and Asparagus: Heat 1 ½ tablespoons of olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Add thinly sliced shallots and garlic, cooking for 2 to 3 minutes until the garlic turns just golden, stirring frequently to prevent burning. Add red pepper flakes if using, cooking for an additional 30 seconds. Add sliced asparagus, half of the lemon zest, and season with salt and pepper. Cook for about 3 minutes until asparagus is crisp-tender. Remove from heat and set aside.
- Combine Pasta and Sauce: Add the hot drained pasta and the lemon sauce to the asparagus mixture. Add the crushed toasted walnuts, nutritional yeast, and ½ cup (120 mL) of reserved pasta water. Return the pan to medium-high heat and use tongs to vigorously toss the ingredients, shaking the pan and adding more pasta water as needed until the sauce emulsifies and clings well to the pasta.
- Finish and Serve: Add the remaining lemon zest, chopped basil, parsley, capers, olives, and navy beans if using. Toss again and cook briefly for 30 to 60 seconds. Season with a final pinch or two of salt and freshly cracked pepper. Drizzle with a little extra olive oil before serving immediately.
Notes
- Use about 9 cups (2.1 L) of water for 10 ounces of pasta to maintain a starchy pasta water essential for sauce emulsification.
- Choose medium-large lemons for an optimal balance of juice and zest.
- Toast walnuts and crush finely to add a crunchy texture and depth of flavor.
- Castelvetrano olives add a mild, buttery flavor but are optional; substitute with other mild green olives if desired.
- White beans can be added to increase protein and make the dish more filling, perfect for a main course.
- Adjust red pepper flakes according to your spice tolerance, or omit them for a milder dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
