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Add the pasta straight into the skillet with asparagus and garlic. Toss to coat, then incorporate a splash of pasta water—this creates a light, silky sauce that binds the ingredients together. Cook everything together for another minute or so to finish the pasta to your preferred tenderness.
Finishing Touches
Once the pasta is cooked and coated, remove the skillet from the heat. Stir in the lemon zest and freshly squeezed lemon juice to brighten the flavors. Gently toss in chopped fresh basil leaves—either chiffonade or chopped—to add fragrance and freshness.
Serve the pasta with freshly grated Parmigiano-Reggiano cheese on the side, allowing each person to add more if desired. For those who prefer extra cheese, offering a block on the side allows individual customization.