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Asparagus cream pasta

Asparagus cream pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal931
fat47g
saturates26g
carbs100g
sugars5g
fibre5g
protein28g
low insalt0.53g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2007

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Overall rating

A star rating of 4.5 out of 5.162 ratings
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