Penne Pasta With Asparagus Sauce - cooking recipe

Ingredients

1 lb fresh asparagus
1 tablespoon lemon, zest of, finely grated
1/4 cup olive oil
1 lb penne pasta
3/4 cup grated parmasean-reggiano cheese
2 tablespoons fresh finely chopped parsley

Preparation

Cut the asparagus into one inch pieces; reserving the tips.
Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
Reserve the water by using a slotted spoon to remove the asparagus to a colander.
Put the drained asparagus in a food processor.
Cook the tips for 3-5 minutes until just tender.
Remove from water with slotted spoon, reserving the water.
Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
Cook the pasta in the asparagus water to your liking.
Drain the pasta saving 2 cups of the water.
Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
Stir in tips and grated cheese.
Stir until cheese is melted.
Serve with a light dusting of chopped parsley.