Lemon Pasta Recipe
Ingredients:
8 oz Banza Spaghetti pasta
1 ½ Tbsp olive oil
2 Tbsp. organic butter
Lemon zest from 2 organic lemons
⅓ cup fresh lemon juice
¼ cup half and half or heavy cream
2 large cloves garlic, minced
½ cup pecorino romano cheese, or parmesan, grated
½ lb asparagus, rinsed, trimmed and cut into bite size pieces
½ salt
½ cup fresh basil leaves, chopped
Parsley chopped for garnish
More grated pecorino romano cheese for garnish

Directions:
Place a stock pot full of water and a couple of teaspoons of salt and bring to a boil. Put a lid on the pot and simmer until it's time to cook the noodles. The goal is to cook the pasta and have it done at the same time as your lemon sauce.

Add the pasta to the boiling water the same time you start cooking the sauce. It should take about 7 minutes. When the pasta is done, you're looking for al dente, drain, and then rinse the pasta with hot water. This should happen after the sauce is completed.

In a large frying pan over medium high heat, add the olive oil to the pan and add the asparagus. Saute for 3 to 4 minutes or until just tender. Once done, add the butter. When it is melted add the garlic and cook stirring for 1 more minute.

Then add the cream, lemon juice, lemon zest and stir. Bring the temperature to medium high to boil. Then lower to simmer. Add the basil and then the cheese. Stir until the cheese is melted.

Add the pasta to the frying pan and toss it in the sauce. It's time to eat! Garnish with chopped parsley and more grated pecorino and romano cheese.

This dish would be spectacular with grilled shrimp or chicken. Enjoy!