Tagliatelle with asparagus tips and parmesan cream sauce

Recipe from: 4/23/2007 12:00:00 AM

Ingredients 6
Servings 4
Time

Ingredients

  • 150
    g
    asparagus tips
  • 200
    g
    hand-made egg tagliatelle
  • 500
    ml
    cream
  • 3
    garlic cloves, crushed
  • 80 to 100g good-quality Parmesan cheese
  • sea salt flakes and freshly ground black pepper
 

Method

 
Blanch or steam asparagus tips and set aside. Pour the cream into a small saucepan, add the garlic and bring to boiling point. Simmer for a few minutes (it will froth up) until it is slightly thickened. Stir through the Parmesan and season to taste.

Cook the pasta according to the packet instructions, drain and return to the pot. Toss through some olive oil. Divide the pasta between four plates; top each one with some asparagus tips and pour over the cream sauce. Sprinkle with freshly ground pepper and serve.

 

Read more on: starch  |  roast
 

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