Asparagus cream pasta

Asparagus cream pasta

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(75 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
931
protein
28g
carbs
100g
fat
47g
saturates
26g
fibre
5g
sugar
5g
salt
0.53g

Ingredients

  • 1 bunch asparagus
  • 142ml tub double cream
  • 2 garlic cloves, peeled, but left whole
  • 50g parmesan, half grated, half shaved
  • 250g tagliatelle

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Method

  1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Recipe from Good Food magazine, May 2007

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Comments

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krissyb's picture
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Quick and easy to prepare and absolutley gorgeous taste wise! will definitely be making again.

davidcie's picture
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This dish has a lovely delivately nutty flavour balanced and smoothed by the cream. Goes well with a light, Italian-style salad with hazelnuts and vinegar to reinforce the experience.

sophiexl's picture
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Was lovely (i added more parmesan as i'm a cheese addict!!)

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