Asparagus Lemon Pasta

20260219, #BreakfastDiary 1649, -5°C/clear When zesting (making zest), a fine grater works much better than a standard zester - you can grate the zest so satisfyingly. Wanting to make this point (and also because it was for two servings), I grated with all my might, and now the lemon flavor is overwhelming. On my way to work, my mouth is watering. (Per serving) 475kcal, Asparagus Lemon Pasta.

2 cups whole wheat (mezze) penne, 4 asparagus spears, 2 cloves garlic, 1/2 lemon, 4T pecorino cheese, olive oil, pepper, 1T tuna fish sauce

1. Cut the asparagus diagonally to about the same length as the penne - roughly the size of Mezze Penne, which is half the size of regular penne. Blanch in salted boiling water, then drain. 2. Add the penne to the same boiling water from step 1 and cook. 3. Heat olive oil in a pan, sauté the thinly sliced garlic, then add the asparagus from step 1 and sauté together. 4. Drain the penne into the pan from step 3, add a ladle of pasta water, and simmer together. Add 1T tuna fish sauce. 5. Turn off the heat and add lemon zest (from 1/2 a lemon), lemon juice, and 1T grated pecorino cheese. 6. Plate it and add olive oil, pepper, and 1T pecorino cheese.

Inspired by #흔한채소가흔하지않은술안주가되었습니다