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Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: about 2 cups)
Photo: Colin Clark; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsey Lower

How to Make It

Step 1

Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.

Step 2

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

Step 3

Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.

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