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Pasta with Asparagus, Garlic and Parmesan (Gail Hall)

Pasta with Asparagus, Garlic and Parmesan (Gail Hall) is built on Pasta, Cold Water, Extra Virgin Olive Oil, Salt, and Fresh Lemon Juice. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 4 l
• 1 tbsp
• 1 tsp
• 25
• 1/4 cup
• 2
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Bring four litres of water to a boil.

2. 2

   Add salt and 1 tablespoon olive oil and pasta.

3. 3

   Reduce heat so that water is at a rolling boil (but doesn't boil over) and stir occasionally.

4. 4

   Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.

5. 5

   Always cook pasta 'al dente' or firm to the bite.

6. 6

   Drain pasta and rinse with cold water, return to pot and set aside.

7. 7

   Cheese.

8. 8

   Yields 4 to 6 servings.

9. 9

   Radio program Edmonton AM and Gail Hall.

10. 10

    MC format by Hallie. Untried.

11. 11

    Contributed to the FareShare Gazette by Hallie; 4 June 2010. www.fareshare.net