Lemon White Wine Pasta with Asparagus
1 lb. pasta of choice
1 Tbsp. extra virgin olive oil
Pinch of salt
1 bunch Farm Direct Supply asparagus, trimmed & chopped into 2” pieces
2 Tbsp. extra virgin olive oil
3 Tbsp. butter
4 garlic cloves, minced
1 shallot, minced
2 cups unsalted chicken stock
1 cup white wine of choice
1 cup sun dried tomatoes, chopped
½ lemon, sliced
Salt to taste (recommend starting with 1 tsp. and then adjust)
2 Tbsp. corn starch
¼ cup half and half
½ cup freshly grated Parmesan cheese
1 (4 oz.) Burrata ball
1 cup fresh basil leaves, for garnish
1 Tbsp. red pepper flakes, optional for garnish
Cook pasta according to package directions.
Meanwhile, heat a skillet over medium heat, then add first olive oil, asparagus, and salt and sauté for 2–3 minutes (longer if asparagus is thick). Remove asparagus from the skillet and set aside.
In the same skillet add second olive oil, butter, garlic, and shallots and cook until softened, about 5 minutes.
Stir in wine, scraping any brown bits from the bottom of the pan with a wooden spoon.
Let reduce for a few minutes and then add in sun dried tomatoes, lemon slices, chicken stock, and salt. Simmer for another 5 minutes.
Remove about 1/2 cup of sauce and place in a small bowl with corn starch (you need the liquid to be hot so it doesn’t clump when you return to the pan). Mix until combined, pour into pan, and mix vigorously until sauce thickens.
Turn heat off and let cool for 1 minute. Add half and half and Parmesan cheese. Stir to combine.
Strain cooked pasta, add to skillet, and toss to combine. Taste and adjust salt if needed.
Serve topped with Burrata, fresh basil leaves, and red pepper flakes (optional).