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Lemon Linguine with Asparagus
Ingredients
  • 8 ounces linguine
  • ¼ cup reserved pasta water
  • ½ cup olive oil, divided
  • 4 tablespoons unsalted butter
  • ¼ cup lemon juice, freshly squeezed
  • 2 tablespoons lemon zest
  • 1 pound asparagus, thick ends trimmed and cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 ounces parmigiano-reggiano, or parmesan, shredded off the block plus more for serving
  • Salt and pepper, to taste
Steps
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