Creamy Beef & Asparagus Pasta

in

By Voula Halliday

Voula Halliday's beef and asparagus pasta with lemon cream.

Serves 4 to 6

454-g package linguine or fettuccine
1 bunch asparagus, ends removed and cut into 2-in. (5-cm) pieces
2 tbsp (30 mL) lemon peel, finely grated
1/2 cup (125 mL) lemon juice
1 cup (250 mL) mascarpone or 1/2 cup (125 mL) whipping cream mixed together with 1/2 cup (125 mL) full-fat sour cream
1 to 2 cups (250 to 500 mL) cooked top sirloin, cut into small strips, at room temperature
2 tbsp (30 mL) extra-virgin olive oil
4 green onions, finely sliced
1 cup (250 mL) fresh basil, finely sliced
1/2 cup (125 mL) freshly grated Parmesan cheese
freshly ground black pepper

  1. Fill a large saucepan with water; cover and bring to a boil over high heat. Add pasta and cook, following package directions, until al dente, 8 to 10 minutes. Add chopped asparagus to pot for last 2 min of cooking. They should be bright green and tender crisp by the time the pasta is cooked.
  2. Drain pasta and asparagus and return to pot. Add lemon peel and juice, mascarpone, sliced beef, olive oil and green onions to pot. Stir until pasta is evenly coated with sauce.
  3. Serve in pasta bowls with a generous sprinkling of basil and Parmesan cheese and a good hit of freshly ground black pepper.

 

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