Since discovering the amazing olive oil from our local olive oil company I have been creating recipes to showcase their fantastic products. This pasta dish is easy to put together and fairly quick to make, perfect for a hectic work day. I used organic nostrala cheese but you could use parmesan if that's what you have on hand.
1 lb (450 g) asparagus
1 Tbsp (15 ml) olive oil
Pinch of salt
12 oz (340 g) penne pasta
4 Tbsp (60 ml) lemon juice
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) grated lemon rind
Salt to taste
1/2 cup (120 ml) grated nostrala cheese
Extra cheese for sprinkling
Preheat your oven to 375 F (190 C). Snap off the tough ends from the asparagus and cut them into pieces about 1 1/2 inches (3.75 cm) long. Place them on a baking sheet, drizzle with oil, sprinkle with salt and toss them around to ensure they are evenly coated. Pop in the oven and bake until tender and brown, about 15 to 20 minutes.
Meanwhile, cook your pasta according to package directions.
In a large bowl combine the lemon juice, butter, olive oil, lemon rind and salt. Add the pasta, asparagus and cheese and toss to coat. Serve, passing extra cheese and pepper grinder.
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