Asparagus Cream Pasta
This creamy asparagus tagliatelle is a delightful blend of tender asparagus, velvety cream, and savory parmesan. Perfectly cooked pasta is coated in a luxurious sauce made by blending asparagus stalks, cream, and parmesan until smooth. Topped with freshly cooked asparagus tips and garnished with delicate parmesan shavings, this dish is a comforting and elegant choice for a special meal.
— Constant Cookbook
Ingredients
- 1 bunch asparagus
- 142ml tub double cream
- 2 garlic cloves , peeled, but left whole
- 50g parmesan , half grated, half shaved
- 250g tagliatelle
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 931 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 100 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 0.53 milligram of sodium
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