A vibrant preserved lemon-asparagus pasta salad, inspired by Moroccan cuisine, perfect for a summer gathering or picnic. This recipe is designed to feed 6 people at a park function, offering a delicious and more affordable alternative to dining out.
Preheat oven to 400F. Toss beans with olive oil, lemon zest, coriander, Aleppo pepper, and salt. Bake for 20 minutes or until crisp. Set aside.
Cook the pasta in salted water per the boxed instructions and reserve 1 cup of pasta water. Drain and set aside. In a skillet, melt butter over medium heat. Sauté garlic and ginger until softened, about 2 minutes. Add the preserved lemon asparagus, and olive and cook, stirring often, for 2 to 3 minutes, until the asparagus turns bright green and is tender. Stir in the reserved pasta water until incorporated then add the drained pasta. Toss to coat, add the parmigiano reggiano and lemon juice. Toss to coat once more. Taste and adjust seasoning if needed. Serve immediately with fresh parsley and more cheese!
