Springtime Pasta Recipe – Easy Weeknight Dinner!

An easy and delicious pasta you can put on the table in under 30 minutes that feels luxe and oh so special!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/easy-springtime-pasta/

SPRINGTIME PASTA RECIPE:
4 Tbsp of Unsalted Butter
2 Tbsp of Olive Oil
2 Cloves of Garlic, smashed and peeled but left whole
1 cup of Canned Artichoke Hearts (not in marinade) halved and patted dry
2 Tbsp of Capers, rinsed
8oz of Asparagus, cut into large pieces on a bias
8oz of Long Shaped Pasta of Choice
1 cup or so or Freshly Grated Parm
Salt and Pepper to taste
Fresh Chopped Parsley

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00:00 – Intro
01:50 – Start the Sauce
01:30 – Cook the Artichokes
06:00 – Cut the Asparagus
06:35 – Cook the Pasta
08:00 – Cook the Asparagus
09:00 – Pasta Meets the Sauce
10:28 – Put it All Together
11:42 – Dig In!

We are making a delicious pasta dish that 
is coated in the most delicious lemony  
brown butter sauce that you are going to love. 
I really have no idea the title of this pasta,  
because it’s giving primavera vibes, it’s giving 
piccata vibes, it’s giving brown butter and  
cheese vibes, and we’re all kind of pulling 
it putting it all together and it is magical.
The list of ingredients you need is 
very short and sweet. I’m going to  
walk you through it all. What I’ve 
got here, these are called malfade,  
I really love this shape of pasta for this, 
but any long pasta like linguini, spaghetti,  
fettuccini would work. Often times you’ll find 
these that are actually thinner, same shape,  
but thinner. Those are called malfade which 
would be a smaller version of malfade,  
usually malade come like this. You see, it’s 
like a really long ?, a super long noodle,  
and while it’s still in it’s pliable stage, 
it’s folded in half, and it’s hung like this.
And when it boils, this whole thing gets 
really really long, which I think quite  
difficult to cook and eat properly, so 
what I do is when they come like this,  
I just snap them in half just like 
that, and I just find that they  
cook easier. They twirl better in my pan, 
but you know, I’ll leave that up to you.
I’m using artichokes for this recipe, I think 
it gives you such a nice earthy freshness to  
the dish, however, in a in a beautiful world, 
in a perfect world, I would have an amazing  
farmer’s market around the corner that has every 
kind of artichoke I could possibly ever want,  
and I would get just the perfect small, just 
in season artichokes that I would trim and  
cut thinly, and use in this recipe, because I 
don’t like big artichokes for this. However,  
this is not a perfect world, this is a world where 
I live in the middle of nowhere, and my local  
grocery store at best will have frozen or canned 
artichokes. I’m using canned, just make sure it’s  
the artichoke heart, not in a marinade, this is 
just in water and this is what you’re looking for.
You’re going to need, well I’m going need 
some asparagus, I’m using some capers, lemon,  
you’ll use the whole lemon, so make sure it’s 
a nice organic lemon. You’ll need some garlic,  
lots of parm, butter, salt, pepper, olive oil,  
and if you want some parsley, if you 
want, the recipe is in fact really easy.
But it is really delicious, and like I 
said, it kind of combines a lot of different  
things and it’s really versatile. You don’t have 
asparagus, use zucchini. You don’t have zucchini,  
use frozen peas, you don’t want to use 
any green, don’t use any green at all.  
I’m leaving that totally up to you. So in my 
skillet, which I want a nice high-sided skillet,  
because I’m going to finish cooking the pasta in 
here for at least 3 to 4 minutes. I’m going to  
do about, let’s say 3-ish tablespoons of butter. 
To that butter, I’m going to add a good drizzle  
of olive oil, and the olive oil just keeps the 
butter from burning, and I also really like the  
combination of flavors between the two. I’ve got 
a pot of water just simmering, ready to come to  
a boil. I’ve got my artichoke hearts, I’m going 
to just cut them in half like so, and I’m just  
going to wait for that butter to kind of bubble 
up and melt and do all kinds of wonderful things.
Butter and olive oil is melted, you can see 
it’s starting to turn a lovely light golden,  
I’m taking my artichokes that I cut in 
half, and I make sure to put them on  
some paper towels to absorb any excess water. 
I’m going to cook them just on the cut side,  
artichokes are already cooked, so you may think 
it’s counterintuitive to do them twice because  
we’re going to put them back in at the end, but 
this just kind of like, basically it allows their  
flavors to really bloom, and when they meet that 
brown butter fatty goodness, it’s just to die for.
So you can see it’s already happening, 
look at that butter, it’s turning that  
beautiful golden brown color, you want 
you don’t want to burn it, so don’t have  
your heat on too high of a temperature, but 
let’s check because these have, these sort  
of tend to turn really quickly. Oh you see, that 
that’s what you’re looking for. So let those go,  
they’ll take a couple of minutes at most, 
and you’re going to take them out already.
Artichokes out. I’m just adding in some garlic. 
I turned the heat down but it’s going to start  
sizzling up again, just a second. I’m 
going to add a little bit more butter,  
and a little bit more oil, because 
remember, this is your sauce right,  
so you want to make sure it’s got a nice amount 
of fatty goodness, because when that marries with  
the starchy cooking water, it kind of becomes 
like this emulsified gorgeousness that’s going  
to coat your pasta so well, it’s making my 
mouth water. Oh yeah, that smells wonderful.
And at this point, I’m really going 
to do a whole lot. I am just going to,  
you can see it’s got that light brown color, it’s 
smells really nutty and delicious at this point.  
I’m just going to add my capers, I’m going 
to add the zest of about a half of a lemon,  
and I’m going to let this just go on as low as 
it goes until my pasta water comes to a boil, and  
I drop my pasta in. And in the meantime, let me 
show you you how I’m going to prep that asparagus.
I also want a few grindings of black pepper 
in here, that’s nice. The capers, the lemon,  
the garlic, you’ll get the piccata vibe 
that I’m talking about, it is just sublime,  
so again, on as low as it goes is what you 
want, my asparagus, I like to do same weights  
to the pasta, so half pound pasta, half pound of 
asparagus, which is usually about a half a bunch.
I’m going to take the tips, the very like, I’d 
say top inch, and I’m just going to do that. Leave  
those alone and then the rest, what I really 
like to do, I don’t want anything too small,  
and this is also going to only cook for like a 
minute. I’ve already trimmed the ends. I kind of  
do sort of a bias to that, similar to the size of 
the tip, like that, and that’s it. I’m just going  
to continue to do that, set them aside, and when 
I’m ready for them I’ll show you the next step.
Pasta in, make sure you take the time to really 
work that pasta in that water. Now this is a bit  
of like a fancier brand, so it takes a little 
longer to cook. Usually pasta, for it to be al  
dente, will take about 8 minutes. This is going 
to take about closer to maybe 12, but of course,  
just check the packaging on your pasta, and and 
I’m going to pull it off if the package says  
Al Dente in 8 minutes, or cook for 10 minutes, 
I’m going to pull this out at around the seven,  
six to 7 minute mark. Right, because I want it 
to be quite underdone, so that it can cook in the  
sauce with that starchy water for a few minutes to 
really absorb all those really wonderful flavors.
So just keep an eye on it, make sure it’s well 
salted so that the pasta has a really good chance  
of getting seasoned from the very beginning 
all the way through, and that’s pretty much it.
I’ve grated lots of parm, because it was going 
to take me forever to do it on camera so I got  
that done and out of the way, and I’m just going 
to wait for that to do its thing, and at the last,  
which I’ll show you because literally at 
the very last, I would say 30 seconds,  
I’m going to add my asparagus to that and then 
everything goes back in the skillet here to all  
cook together, and pulling the pasta out in about 
30 seconds, now I’m going to add my asparagus,  
and I’m only going to add them in there 
so that they can start sort of softening  
up a bit from the very beginning, but it’s 
only going to take literally 30 seconds.
I’ve got my my, watch, that’s going to give 
me the time, my pasta is still very al dente,  
but remember, that’s what I want, while that’s 
in there for just a few, that 30 seconds,  
I’m going to just start taking the starchy 
water. Try not to take any asparagus with me.  
You’re going to need keep it handy, but you’re 
probably going to need about a cup and a half,  
which sounds like a lot, but you see 
how it’s, look at the color, right,  
it’s lifting all those beautiful 
flavors from the very bottom.
Going to bring this closer to it, right, 
the pasta’s going to go right in there,  
it looks loose at first. You’re going 
to have to just trust the process.  
Also, haven’t added, as you can tell, I haven’t 
added any salt to the sauce because the sauce is  
going to be mostly compiled of the starchy water 
that is very, very well seasoned. So I don’t need  
to add anything else to it. Ok, strain the pasta, 
I don’t need to add any more salt to it, we have  
the capers that are quite salty. I’m keeping the 
sauce the the water, the sauce the water, nearby  
because I may need more of it and that’s already 
looking beautiful I’m going to add my lemon juice.
I can just tell this needs more water, and 
that will get absorbed and turn into the most  
luscious deliciousness. You’re going to add 
your artichokes, and now you’re going to add  
that cheese, and you’ll likely add more cheese 
later anyway. I want more black pepper, I’ve also  
switched to my silicone tongs because I don’t 
want to scrape my non-stick surface. Oh yeah,  
just let that go, that’s going to take another 
maybe two 2 to 3 minutes, possibly four. That’s  
going to turn from a liquidy broth to a really 
thick and gorgeous sauce that really adheres  
beautifully to the pasta, and then the pasta will 
cook fully. alright, it’s been about 3 minutes and  
I want you to see what that brothy water looks 
like now, right, it’s just now, it’s a glorious  
sauce, it’s so well seasoned, I think you have 
that mix between, do want to add some parsley?  
You have that wonderful mix of salty capers, 
your salt, your water was really well seasoned,  
so really you don’t need much from now, and 
look at that see that’s what you want just  
going to turn this off that is beautiful. Look at 
that, that is gorgeous, gorgeous, and beautiful,  
you’ve got every single thing, the capers, 
the asparagus, you have the artichokes you  
do one more little drizzle of strong extra virgin 
olive oil, another grating of cheese, and it is so  
sublime. Really sublime, oh it smells so good, it 
does smell like a mix of, it smells like a mix of  
piccata and almost like a cash e peppe, cuz like 
I can really smell the cheese, and I can really  
smell the pepper, this pasta is hard to twirl, and 
that’s driving me crazy. Let me cut that in half,  
hold on. Because I’m going to get one bite 
with everything in it, pasta the artichokes,  
I’m really losing it here oh my gosh. Oh, oh my 
gosh it is sensational. The artichoke is such a  
good player here, feels so creamy, so luxe, it 
is like perfectly lemony it’s not too strong,  
but it’s providing good acidity, but that lemon 
zest is playing really, really well with the  
capers, with the asparagus, it’s overall such a 
winner, you will love it. It feels really creamy,  
has no cream, but it feels really creamy and 
luxe, and just rich and delicious, and you are  
going to just love it. LauraintheKitchen.com, I 
kid you not, can you get on the fork, messing my  
mind here. Hope you enjoyed spending time with 
me, I will see you in the next one, bye-bye!