Pasta with Asparagus-Lemon Sauce

Instructions

1. Cut asparagus into 1-inch pieces, reserving tips separately.
2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 tp 8 minutes.
3. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.
4. Drain asparagus well and transfer to a food processor or blender.
5. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.
6. Transfer with a slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
7. Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.
8. Transfer sauce to a 4-quart saucepan.
9. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
10. Add pasta and 1 cup cooking water to the sauce and cook for 10 minutes or until sauce coats pasta well. If too dry, add more water in small amounts.