Ingredients
Ingredient Checklist
1 pound asparagus, trimmed and cut into 2-inch pieces
4 ounces fettuccine or tagliatelle pasta
2 tablespoons olive oil
1 ½ tablespoons unsalted butter
1 large shallot, minced
4 cloves garlic, minced
1 (15 ounce) can cannellini beans, rinsed
2 teaspoons grated lemon zest, plus lemon wedges and more zest for serving
1 small head escarole, torn (about 3/4 lb.)
¼ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
Step 1
Bring a large pot of water to a boil over high heat. Add asparagus and cook until bright green, about 3 minutes. With a slotted spoon, transfer the asparagus to a colander; refresh under cold running water.
Step 2
Add pasta to the boiling water and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water. Drain the pasta in a colander.
Step 3
When the pot is cool enough to handle, dry with paper towels. Add oil and butter; heat over medium-high heat. Add shallot and garlic; cook, stirring, until tender, 2 to 3 minutes. Add the asparagus, the pasta, beans, lemon zest, and 3/4 cup of the reserved pasta water. Cook, tossing and adding more pasta water as needed, until a glossy sauce forms and coats the pasta, about 4 minutes.
Step 4
Add escarole, Parmesan, salt, pepper, and crushed red pepper; toss to combine. Garnish each serving with lemon wedges and additional lemon zest, if desired.
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