I named it steakhouse pasta because it reminds me of things I order at a steakhouse!
This recipe only uses the tops of the asparagus stalks - I like to use the stems in a salad either with dinner or the next day for lunch so nothing is wasted! You could also definitely use the full asparagus stalk and just cut it into about 1.5 inch pieces.
2 cups gemelli pasta (or a similar shape like cavatappi or fusilli)
8 oz good quality ground beef (I used 80% lean / 20% fat)
1 tablespoon butter
1/2 cup diced yellow onion
1/2 cup diced shiitake mushroom
2 cloves garlic
a splash of white wine (pinot grigio works well)
1/2 tablespoon worcestershire sauce
1 bunch asparagus - just the tops
1 cup french green beans - cut into thirds
1 tablespoon fresh lemon juice
2 tablespoons fresh chopped dill
a handful of micro greens
Cook your pasta al dente, save some pasta water (1/2 cup) drizzle with a little bit of olive oil and keep it covered while you make the sauce.
Melt butter in a pot over medium heat, add in salt&pepper to taste as well as the onion and mushroom - stir to coat. Once the onion is translucent, add in the garlic. Once the garlic is fragrant (a few minutes) add a splash of wine! Let it cook down and then add in the worcestershire sauce and stir.
Add in the ground beef and break it apart as it cooks - you'll want it in small pieces. Once its all cooked, let it sit without stirring for a few minutes until its lightly crisped.
Add the pasta into the pan and stir, add a splash of pasta water, stir - then turn the heat to medium low, add in the green beans, asparagus tops, lemon juice, and dill - stir again! Add in about 1/4 cup of pasta water and stir it all together. Let the pasta water cook in.
Turn the stove off, remove the pot from heat and stir in micro greens - serve and enjoy!
This is a really great summer pasta. All the veggies + dill keep it feeling light and fresh!
I hope you make this pasta and if you do I'd love to see it! Tag me on instagram @honeyibaked!