📝 About This Recipe
Inspired by the blooming gardens of Tuscany, this dish features Gigli—also known as Campanelle—whose ruffled, lily-like edges are designed to capture every drop of silky sauce. Vibrant, snap-fresh asparagus spears meet the bright, floral acidity of Meyer lemons and a touch of velvety mascarpone for a luxurious finish. This recipe celebrates the simplicity of Italian short pasta, offering a sophisticated balance of garden-fresh crunch and citrus-infused richness.
🥗 Ingredients
The Pasta
- 1 pound Gigli (Campanelle) pasta (high-quality bronze-cut preferred)
- 2 tablespoons Kosher salt (for the pasta water)
The Vegetables and Aromatics
- 1 bunch Asparagus (tough ends trimmed, cut into 1.5-inch diagonal pieces)
- 2 Shallots (finely minced)
- 3 Garlic cloves (thinly sliced into chips)
- 2 tablespoons Extra virgin olive oil (cold-pressed)
- 2 tablespoons Unsalted butter (European style)
The Lemon-Cream Sauce
- 2 Meyer Lemons (zested and juiced)
- 1/2 cup Mascarpone cheese (at room temperature)
- 1/4 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3/4 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/2 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Mint leaves (torn into small pieces)
- 2 tablespoons Toasted Pine Nuts (lightly golden)
👨🍳 Instructions
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1
Bring a large pot of water (about 6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water heats, prepare your asparagus by snapping off the woody ends and slicing the stalks on a sharp bias into 1.5-inch pieces, keeping the delicate tips intact.
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3
In a large, deep skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium-low heat.
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4
Add the minced shallots to the skillet and cook for 3-4 minutes until translucent. Add the garlic chips and red pepper flakes, sautéing for another 60 seconds until fragrant but not browned.
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5
Drop the Gigli pasta into the boiling water. Stir immediately to prevent the ruffled edges from sticking together. Set a timer for 2 minutes less than the package directions for 'al dente'.
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6
Increase the skillet heat to medium. Add the asparagus pieces and a pinch of salt. Sauté for 3 minutes until they turn a vibrant, bright green.
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7
Deglaze the skillet with the white wine, scraping any bits from the bottom. Let the wine reduce by half, which should take about 2 minutes.
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8
Lower the heat to low and whisk in the mascarpone and the juice of one Meyer lemon until a smooth, thin cream forms.
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9
Just before the pasta is done, use a measuring cup to carefully scoop out 1.5 cups of the starchy pasta cooking water. This is 'liquid gold' for your sauce.
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10
Drain the pasta and add it directly into the skillet with the asparagus and cream mixture.
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11
Add 1/2 cup of the reserved pasta water, the remaining tablespoon of butter, the lemon zest, and the Parmigiano-Reggiano.
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12
Toss vigorously over medium heat for 1-2 minutes. The ruffles of the Gigli will catch the sauce, and the starch from the water will emulsify everything into a glossy coating. Add more pasta water if the sauce looks too thick.
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13
Taste and adjust seasoning with more lemon juice, salt, or black pepper as needed.
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14
Remove from heat and stir in the fresh chives and torn mint. The residual heat will release their oils without wilting them too much.
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15
Plate immediately in warmed bowls, topping with toasted pine nuts and an extra dusting of Parmigiano-Reggiano.
💡 Chef's Tips
Always reserve more pasta water than you think you need; it's the secret to a silky, restaurant-quality sauce. If you can't find Meyer lemons, use regular lemons but add a half-teaspoon of honey to the sauce to mimic the Meyer's sweetness. Don't overcook the asparagus; it should have a slight 'snap' to provide a texture contrast to the tender pasta. Toasting the pine nuts in a dry pan for 2 minutes makes a massive difference in the depth of flavor—just watch them closely so they don't burn. If Gigli is unavailable, Campanelle or Orecchiette are the best substitutes to hold this specific type of sauce.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Sauvignon Blanc to complement the citrus notes. Serve alongside a simple arugula salad with a light balsamic vinaigrette. A side of warm, crusty ciabatta bread is perfect for mopping up any leftover lemon cream sauce. For a protein boost, top with grilled shrimp or seared sea scallops. Finish the meal with a light lemon sorbet or a piece of almond biscotti.