Fresh pasta is one of those things that sounds time consuming, especially on a work day evening. It certainly can be but there are ways to reduce the time and my secret weapon is the KitchenAid mixer with the pasta extractor accessory.
The pasta dough is simple to make and then a small ball of pasta dough is placed in the extractor and in seconds beautifully shaped rigatoni (or 8 other shapes.)
This recipe is a great use for fresh pasta and yes even on a work night it is possible.
Lemon, Sage and Asparagus Rigatoni
- 2 bunches of asparagus
- Juice from 2 lemons
- 1/2 cup olive oil
- 1/4 cup parmesan cheese
- 1/4 cup bread crumbs
- 3 tablespoons butter
- 8 garlic cloves, sliced into thin slivers
- 2 tablespoons parsley, chopped
- 4 leaves of sage, chopped
- 1 lb fresh rigatoni pasta
- Heat a pot of water to a boil. While the water is heating up, fill a saute pan with water and add asparagus once it begins to boil. Drain after 3 minutes of boiling. Wipe pan dry and add bread crumbs heating on medium-high heat for 4 minutes tossing to brown all of it without burning. Remove bread crumbs, set aside.
- Pour in a tablespoon of olive oil and then heat garlic slivers for about 4 minutes then add butter, sage and parsley. Let it all combine for a minute then add lemon juice.
- Cook pasta for about 2-3 minutes, if freshly made (follow instructions on package if using store bought.) Drain pasta and then add to saute pan. Return the asparagus and bread crumbs. Pour in the remaining olive oil and parmesan cheese.
- Toss it all together and serve.