Creamy Asparagus, Lemon, and Walnut Pasta

Pasta ! I love pasta compared to rice.  Pasta is such a versatile noodles that we can cook it in any style we want.  When I had my operation done, I survived mostly on pasta with soup.  But for today, I cooked it in a simple manner with baby asparagus and walnut and lemon zest.  Awesome taste and healthy too ! Love it and I can survive on pasta...slurp !

the asparagus puree gave the pasta a creamy smooth feel

and the lemon keeps things fresh and zesty and the toasted walnut

gave it the crunch ....yummy

the nutty flavor from the walnuts gave this pasta dish the oomph it needed :)

Creamy Asparagus, Lemon, and Walnut Pasta - adapted from here

Linguine for 2 persons - or pasta of your choice- cook till al dente

300 gm pound asparagus spears

1/4 cup walnuts, finely chopped

2 cloves garlic- chopped

3 tablespoons extra-virgin olive oil

Zest of one lemon

Salt and freshly cracked black pepper

1.       Bring a large pot of water to a strong boil. Season with salt, then add pasta. Cook according to package directions for "al dente." Set aside about 1 cup cooking water, then drain pasta.

2.       While water is coming to a boil, cut off and discard the tough ends of the asparagus. Cut the remainder into 1/3-inch rounds, leaving the tips intact. Heat olive oil and garlic in a large pan over medium heat for five minutes. Add asparagus, salt, pepper, and 1/3 cup of the reserved pasta water. Cover pan and cook asparagus for 4 to 8 minutes, until tender to the bite. Turn off heat and discard garlic.

3.       Once pasta is done, purée 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor, blender, or immersion blender until smooth. Try to avoid blending the asparagus tips, for aesthetic reasons.

4.       Add puréed asparagus back to pan, along with sliced asparagus. Mix in cooked pasta, lemon zest, and more pasta water as needed to keep the sauce loose. Heat on low for a minute or two to allow pasta to absorb some of the sauce. Serve immediately, topped with chopped walnuts.

*              *               *

Cilantro And Lemon Zest Cauliflower Rice

Cauliflower rice !!!  Well , when I first heard about cauliflower rice, I was not sold by the fact that it is low in carbohydrates but it  was  curiosity  that made me try this recipe out. And guess what, it does resemble rice/ coucous .  I am glad that I am the curious type or I would have missed out this healthy and delicious cauliflower rice.  It is a nutritionally packed food which is high in fiber, folate, vitamin C, and water - yet low in fat and carbohydrates.  It can be prepared a variety of ways - stir fry chinese style, steamed, roasted, boiled, broiled, or eaten raw.  With the cilantro and lemon zest added to it, the cauliflower rice is truly delicious and I have the whole bowl all to myself.  It can be served with fish curry or as a fried rice with chopped bacons and egg for the children.  I will definitely be making this more often and cut down on the real rice.

it is easy to prepare and it does resemble coucous /rice

with the cilantro and lemon zest added to it,

it is delicious and flavorful :)

Cilantro And Lemon Zest Cauliflower Rice 

Ingredients (3 servings)

• 1 medium head of cauliflower
• 3-4 teaspoons extra virgin olive oil
• 1/2 lemon zest
• 3 tablespoons fresh cilantro, chopped
• 1/2 -1 teaspoon sea salt

Instructions

1. Wash and dry a small head of cauliflower. Cut off the florets (you don't need much stem). Pulse in your food processor for about 30 seconds, until you get rice shaped pieces.

2. In a medium skillet add 3 teaspoons olive oil and heat on medium. Once heated add Cauliflower and cook for 3-5 minutes until hot (stir frequently).

3. Add chopped cilantro , remaining oil, and and lemon zest  over rice. Stir well.

*               *              *