1 box Banza spaghetti<\/a> (or other pasta)
\n\u00bd teaspoon red pepper flakes (optional)
\n3 tablespoons cold, unsalted butter
\n1 cup grated Parmesan cheese
\n\u00bc cup torn basil leaves
\nSalt and pepper<\/p>\nWhat To Do:<\/h3>\n
Using a vegetable peeler, shave three 2-inch strips of zest from the lemon. Very thinly slice each strip lengthwise into strands. Using a zester or microplane, finely zest the remainder of the lemon into a small bowl. Halve the lemon squeeze all of its juice into a small bowl. Set everything aside.<\/p>\n
Bring a large pot of heavily-salted water to a boil. Add spaghetti and cook, stirring occasionally, until very al dente (1-2 minutes less than recommended cook time on package).<\/p>\n
While pasta cooks, heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, season with salt, and cook until translucent, 2-3 minutes. Toss in asparagus and peas, season with more salt, and cook until asparagus turns bright green, 1-2 minutes. Add finely-zested lemon zest and red pepper flakes (if using) and cook, stirring often, until fragrant, 30 seconds. Reduce heat to low.<\/p>\n
Using tongs, remove cooked spaghetti from water and add to pot with veggies. Scoop up 1\u00bd cups pasta cooking water and add to other pot along with the butter. Toss until butter melts and a creamy, emulsified sauce forms. Add Parmesan a little at a time and toss until melted and sauce is clingy, about 3 minutes. If mixture looks dry, stir in another 1\u20132 tablespoons pasta cooking water.<\/p>\n
Stir in reserved lemon juice and basil leaves. Season with more salt if needed. Divide pasta between bowls. Season with pepper and top with lemon zest strands.<\/p>\n
\nWatch me make this recipe in the video below:<\/p>\n
![\"Banza](\"https:\/\/blog.freshdirect.com\/wp-content\/uploads\/2020\/04\/Banza-pasta-al-limone-recipe.jpg\")
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