 Hi everyone we're making lemon pasta with garlic and basil. Now this is a great quick easy recipe to make anytime it takes just a few minutes to put together and you have a nice dinner. You can also add some grilled shrimp to this or chicken if you want but it's definitely a standalone pasta dish that you're gonna love and I'm also using bonza pasta just to lower the carbs a bit add a little more protein and a little more fiber. So I'm Rockin Robin and I'm gonna show you how to make it right after this. Alright let's start off with our chef joke and I have another one for you a little bit later so stay tuned for that. Alright so how did the pasta chef get locked out of his house? He came home with gnocchi. Let me go over our ingredients so we can get started. So first up is like I mentioned earlier we're using bonza pasta we're using the spaghetti version that they have it's a chickpea pasta in case you're not familiar. After that we're gonna need some garlic that's our garlic and that I just chopped this up nice and fresh and you want it nice and fine I like it minced. I'm using some half and half now I've had this question before some people don't know what half and half is half and half is half milk and half cream it's not quite so rich is heavy cream so we'll be using that. I'm using some pecorino romano here I just grated up some and you can use parmesan if you like. We're gonna be adding some asparagus to this so you just want to trim off your asparagus get the stiff end off the fibrous end so it's you know not difficult to chew and you just trim them up. Then I want to cut these up into bite-sized pieces and we're gonna be sauteing these a little bit later. I'll be using a couple of organic lemons we're gonna be using the zest from this and the juice. I'm gonna need a couple of tablespoons of I have pastured butter here this is a carry-gold butter we'll be using some fresh basil which we have right here and some fresh Italian parsley. So with the basil we're just gonna stack the leaves here it makes it easier to roll and then slice and I'll just continue that until I get all this chopped up. So with the parsley what you want to do is just take your knife and sort of shave off the leaves so you minimize the stems and then you just chop it up and we'll need some salt and olive oil. Time for chef joke number two what happens when life gives you pickles instead of lemons you deal with it. So I want to recommend that you get everything set up and ready to go like I've got it here I've got all everything cut up shredded you know prepared and measured before I start this recipe because it cooks up really quickly. Now here's my pan we're gonna be cooking everything and right back here I have some water boiling getting it ready for my pasta so I can cook it. So I've got my pan here I'm gonna start out with medium-high heat and I'm gonna add some olive oil to the pan and to that I'm gonna add the asparagus because it's gonna take just a couple of minutes we're gonna cook this for about three maybe four minutes no more just wanted to get it a little tender. So the pasta takes about 8 to 10 minutes that's what it says on the package I want to cook it just a little al dente so I'm gonna go for 7 minutes and since all of this isn't going to take very long I'm gonna start that now so I just dump the pasta into some salted water and we're gonna let that cook I'm gonna turn the temperature down a little bit on the asparagus because it's taken off pretty good asparagus has been cooking three minutes you can always test it with a fork and see how it is if it's real crisp or if it's just about right and ready to go because it's gonna cook a little bit more as we continue on and that's feeling pretty good it's somewhere between three and four minutes depending on how thick your asparagus is obviously thicker is going to take longer all right I'm gonna add the butter to the pan now let's get that in there once that butter melts we're gonna add our garlic this is going to mellow out the flavor and just make this taste amazing now I'm on medium low heat and now I'm starting to smell that garlic whoo that smells so good give that one minute we don't want to we don't need to saute this very long that garlic we don't want it to burn I'm gonna turn the heat to low on the asparagus and we're gonna start adding our other ingredients so here's the cream here's our lemon juice our lemon zest mix it all around I want to bring this up to a simmer I'm gonna add a pinch of salt to this maybe about a half a teaspoon or so you can always taste it we'll taste it a little bit later and see how it's doing you can see now this has come to a simmer so I'm gonna turn it down again and I'm gonna add the basil and the cheese and that's gonna help to thicken up the sauce as well as that cream now you can give it a taste and you can adjust for salt if you wish I'm gonna add just another pinch of salt to that and it is now pretty much ready to accept the noodles but we're just waiting on those to finish up which will be in a well right now so I'm testing the pasta and it is just a touch al dente so it's perfect so I drained and rinse the noodles as per directions and now I'm gonna add them to the sauce all right you want to take some tongs and then we're just gonna drop this pasta right into the pan and that sauce is gonna absorb right into all that pasta now you take your tongs and you just give it the best stir you can just want to mix all that beautiful sauce into this now let me serve some of this up and we'll garnish with a little bit of fresh parsley and here we go so delicious nice lemony flavor that garlic comes through nice and subtle very delicious so if you'd like to add some garlic bread to this recipe you know it would be great I have a recipe for you got to try it out it's very popular I'll leave a link right over here for my ultimate garlic bread with roasted garlic so delicious you got to try it thank you so much for watching don't forget to subscribe to my channel smash the like button for me and leave me a comment we'll see you next time