Creamy, lemony, therapeutic pasta with sautéed asparagus and toasted almonds. Spring is finally here...I think. At least that's what I'm hoping because I think we're all about to go mental if the rain doesn't agree to a truce.
Creamy lemon pasta with asparagus and toasted almonds has been a regular in my kitchen lately. Mostly because asparagus is in season and partly because I decided to wage a creamy lemon sauce battle. I knew how I wanted the creamy lemon sauce to taste but each time I made it something wasn't quite right. The slightly obsessive compulsive side that shows its face when I'm in the kitchen cooking had to get it right, even if that meant the hubs and kidlets would end up eating the same thing slightly variated several times in one week.
Some of my best thinking happens in the kitchen. And sometimes no thinking at all, which is needed as well. The kitchen is where my mind finds space.
To just be....
...unless the kids are screaming at each other in the next room...or screaming at me because they just found out they're going to be eating asparagus for the fifth day in a row. They were ready for my crazy lemon cream sauce battle to end.
The first rendition of the creamy lemon sauce was pretty bad...okay, really bad. I may have scarred the kids for life with that first one. The second rendition wasn't a real prize winner either so that probably sealed the deal. But baby, perseverance pays off and the third time was dreamy!
And the kids loved it. (smiling and nodding my head up and down)
Cuz the SAUCE you guys...so perfectly creamy from the marriage of goat cheese and cream and then lightened and brightened with the zest and juice of a lemon. I yelled, "E VOILÀ!" and had a moment of pure Italian bliss (I'm not Italian). That could be French but the Italians say it too.
It was my turn to scream and the kids were confused. Maybe because mommy was screaming in another language. That kind of thing happens when you've lived in another country and get easily excited about food wins. But that silky, lemony, perfect sauce was promptly poured over some casarrece pasta and then topped off with sautéed asparagus, garlic, shallots, and toasted almonds. It was truly beautiful.
This creamy lemon pasta with asparagus and toasted almonds is an awesome dinner to keep in your back pocket for any occasion (think Easter or Mother's Day). And the best part (besides that lemony sauce) is that it comes together in just 30 minutes. Gotta love those 30-minute meals that are so quick and simple but look and taste oh so fancy pants.
I hope you guys love this dish with all the passion of an Italian who's not really Italian. If you make it, take a quick snapshot of it. Seriously, I really REALLY do want to see it. Send it to me on Facebook, Twitter, Instagram (tag it #passmesometasty), Instagram Story it, email it, snail mail it, plaster it on a billboard in Portland. You get what I'm saying. I wanna see the food that you're cooking up. It makes me happy. And I hope the food here makes you happy too.
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
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