Cook the pasta in a pot with plenty of salted water for about 4 minutes.
Lemony Asparagus Pasta
- 360 g Borges fusilli
- 500 g wild asparagus
- 125 g Greek yogurt (can be non-fat)
- 1 large lemon
- 2 tablespoons Borges extra virgin olive oil
- 1 teaspoon fresh dill
- A pinch of cumin
- Salt and pepper
- 100 g grated Parmesan cheese
Step by step
Add the asparagus cut into bite-sized pieces and cook it all together for about 4 more minutes.
Drain the ingredients, reserving part of the cooking water.In the same pot, combine the yogurt with the lemon juice, extra-virgin olive oil, dill and cumin. Add the asparagus and pasta and season to taste with salt and pepper.
Cook everything together for a few minutes, gradually adding small amounts of the cooking water until the pasta is al dente and the sauce has the desired consistency. Season with salt and pepper if necessary.
Serve topped with grated Parmesan cheese.