🥘 Ingredients
- spaghetti or bucatini 10 oz
- Kosher
- medium-large lemons 2
- extra virgin olive oil 6 ½ tbsp
- Dijon mustard ½ tsp
- medium shallots 2
- garlic cloves 4
- red pepper flakes ¼ tsp
- asparagus 1 bunch
- walnuts ½ cup
- nutritional yeast 3 tbsp
- fresh basil leaves ½ cup
- flat-leaf parsley ½ cup
- capers 2 tbsp
- Castelvetrano olives 7-9 cup
- navy beans rinsed and drained 1
You can use up to 12 oz of pasta but it’s sauciest with 10 oz. You’ll save some time by using a mandoline for the shallots and garlic, if the cloves are on the large side, and you have a handheld mandoline slicer. To toast raw walnuts, add to a dry skillet over medium heat and cook, stirring occasionally, until a bit browned and fragrant, 4 to 5 minutes. Or roast a large batch on a sheet pan in the oven at 350ºF / 175ºC for 8 to 10 minutes, tossing halfway. You can also use raw walnuts, but you’ll get more flavor from toasted. To crush walnuts, the quickest way is to add to a spice grinder and pulse several times. Otherwise, very finely mince with a knife. If your olives are already pitted, slice them in half. If they have pits inside, here’s how to remove the pits. If you add the white beans to this recipe, this is a complete meal on its own. But if you omit the beans, you can serve the pasta along with a Caesar salad or simple mixed greens, blanched or roasted broccolini/broccoli or other vegetables, or a simple white bean salad for protein. Storage: Store in an airtight container in the fridge for 3 to 4 days. The pasta is best shortly after making, when the sauce is creamy and satiny. I actually prefer leftovers cold over warmed up. If you want to reheat, heat the leftovers in a skillet over medium-low heat. Add a splash of water as needed to thin and toss frequently. If needed, perk the pasta up with some fresh lemon zest and/or juice.
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1Gather: spaghetti or bucatini , Kosher salt and freshly cracked black pepper, medium-large lemons , extra virgin olive oil , Dijon mustard , medium shallots , garlic cloves , red pepper flakes , asparagus , walnuts , nutritional yeast , fresh basil leaves , flat-leaf parsley , capers , Castelvetrano olives , navy beans rinsed and drained .
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2Bring a large saucepan of water to a boil for the pasta. TIP: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cup of water for 10 oz of pasta. Once the water is nearly boiling, add a generous amount of salt ( timer tbsp kosher salt). Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup of the pasta water.
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3Zest the lemons and divide the zest into two piles. Set aside.
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4Meanwhile, make the lemon sauce. In a mason jar, combine 5 tbsp of the lemon juice, 5 tbsp of the extra virgin olive oil, 1/2 tsp Dijon mustard, 1 tsp kosher salt, and black pepper to taste. Shake until emulsified. No jar? Just whisk all the ingredients in a bowl until emulsified.
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5Cook the asparagus. Meanwhile, heat 1 1/2 tbsp olive oil in a 12-inch (30 cm) or larger deep sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2-3 minutes , until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds. Add the asparagus and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done.
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6Add the hot cooked pasta and the lemon sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add 1/2 cup of pasta water. Return the pan to medium-high heat. Use tongs to vigorously toss everything together, shaking the pan as you go, adding more pasta water as needed, until the sauce is emulsified and clings to the pasta.
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7Add the remaining half of the lemon zest, basil, parsley, and if using, the capers, olives, and/or white beans. Toss again and briefly cook for 30-60 seconds . Sprinkle with a pinch or two of salt and pepper and finish with a nice drizzle of olive oil. Serve immediately.