Spring Pasta

Spring Pasta

A simple, seasonal meal inspired by what’s fresh at Cordelia’s Market this May.

This recipe is designed to be flexible. It’s less about strict measurements and more about using the best ingredients currently on the shelves to create a light, bright dinner in under 15 minutes.

Gather Your Goods

  • The Base: 1 package of fresh refrigerated pasta (ravioli, tortellini, or gnocchi).

  • The Greenery: 1 bunch of fresh asparagus.

  • The Flavor Trio: 2 cloves of garlic, 1 lemon, and a wedge of hard cheese (Parmesan or a sharp White Cheddar).

  • The "Glue": High-quality olive oil or salted butter.

  • The Pantry Finish: Red pepper flakes, salt, and black pepper.

Instructions

  1. Prep the Asparagus: Snap off the woody ends of the asparagus and cut the stalks into 1-inch pieces.

  2. Boil: Bring a large pot of salted water to a boil. Add your pasta. About 90 seconds before the pasta is finished, drop the asparagus pieces directly into the boiling water.

  3. The Sizzle: While the pasta boils, heat a generous glug of olive oil (or a knob of butter) in a large skillet over medium heat. Add minced garlic and a pinch of red pepper flakes. Sauté for 1 minute until fragrant, being careful not to brown the garlic.

  4. The Emulsion: Before draining, save about half a cup of the starchy pasta water. Drain the pasta and asparagus, then toss them into the skillet with the garlic oil.

  5. The Finish: Turn off the heat. Add a squeeze of fresh lemon juice and a heavy handful of grated cheese. Add a splash of the saved pasta water and toss everything together until a silky sauce coats the pasta.

  6. Serve: Top with extra cheese and a bit of lemon zest. Pairs perfectly with a crusty baguette from the deli!

Henry Turley Company