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Lemon & Asparagus Cavatappi With Cannellini Beans - Bright, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces cavatappi (or another short, ridged pasta)
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 large lemon (you’ll use zest and juice)
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
  • 1/2 cup pasta cooking water (reserve more as needed)
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped (optional, for garnish)
  • 2 tablespoons butter (optional, for extra silkiness)

Method
 

  1. Prep the lemon and asparagus. Zest the lemon, then cut it in half and juice it. Trim woody ends from the asparagus and slice into 1-inch pieces. Rinse and drain the cannellini beans.
  2. Cook the pasta. Bring a large pot of salted water to a boil. Add cavatappi and cook until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
  3. Sauté the aromatics. In a large skillet, warm the olive oil over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  4. Cook the asparagus. Add asparagus to the skillet with a pinch of salt and pepper. Sauté 3–5 minutes, stirring, until bright green and just tender with a little snap left.
  5. Add the beans. Stir in cannellini beans and warm them through for 1–2 minutes. If the pan looks dry, splash in a bit of pasta water.
  6. Build the sauce. Add lemon zest, half the lemon juice, and 1/2 cup pasta water. Stir to combine and bring to a gentle simmer.
  7. Toss with pasta. Add the drained cavatappi to the skillet. Sprinkle in the cheese and toss vigorously. If using, add butter now. Adjust with pasta water a little at a time until the sauce clings and looks glossy.
  8. Season and brighten. Taste and add more lemon juice, salt, and pepper as needed. The flavor should be bright, savory, and balanced.
  9. Finish and serve. Top with more grated cheese and chopped herbs. Serve warm, with extra lemon wedges on the side if you like a bigger citrus punch.