Shaved Asparagus & Lemon Pasta with Garlicky Bread Crumbs
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ServingsPortions 4
Ingredients
For the bread crumbs:
- ¼ cup Becel Plant Butter with Olive Oil
- 1 garlic clove, minced
- ½ cup Panko bread crumbs
For the pasta:
- 454g linguini
- 1 bunch (454g) thick stalk asparagus, woody white ends trimmed
- ½ cup of Becel Plant Butter with Olive Oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- ½ cup finely chopped parsley and/or basil
- Salt and pepper to taste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- To make the bread crumbs, melt Becel Plant Butter with Olive Oil in a skillet with the minced garlic over medium heat.
- Add in the Panko bread crumbs, stirring and cooking until golden and fragrant (about 5 minutes). Remove from heat and set aside.
- Using a vegetable peeler, shave thin slices of asparagus from the stalks.
- In a large pot of salted boiling water, cook pasta to al dente (as per package instructions). Drain cooked linguini, reserving 1 cup of pasta water.
- Return cooked pasta to pot; immediately add Becel Plant Butter with Olive Oil, shaved asparagus, lemon zest, and lemon juice.
- Add in ¼ cup of pasta water. Cook over medium-low heat until pasta is coated and heated through. Add more pasta water tablespoon by tablespoon if necessary. Season with salt and pepper.
- Transfer to a platter and garnish with parsley and garlicky bread crumbs.
