I was looking for a very decadent pasta recipe to break Passover with. Bonus points if I could use my asparagus from the garden. This recipe ticked both boxes. I love a lemony pasta, so this sounded really good. I used a fancy fettuccine instead of spaghetti because I don’t really like spaghetti.
So…when you say you want something decedent…be careful what you wish for. This recipe calls for 2/3 cup (2/3 cup!!!!???) of olive oil. I cut the olive oil down to 1/2 cup, but it was still an absurd amount of olive oil. I think 1/3 cup would have been fine. That said, the recipe was very yummy and a great indulgent way to use garden asparagus and bask in post-Passover carbs. Still, I don’t think it’s likely I’ll make it again. Just can’t stand to use that much olive oil.