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Pasta with asparagus and herb butter

Recipe from: 3/18/1998 12:00:00 AM
Ingredients 6
Servings 4


  • 150
  • 15
    each chopped parsley, chives and dill
  • 500
    farfalle (pasta bows)
  • 500
    fresh asparagus
  • salt and milled pepper
  • 100
    Parmesan cheese shavings


Mix butter and herbs thoroughly and shape into a roll. Wrap in clingfilm and chill until required. Cook farfalle in salted boiling water according to packet instructions. Blanch asparagus in boiling water and refresh in cold water, drain and cut each stalk into three pieces. Heat 1/3 of herb butter in a saucepan, add asparagus and heat through. Season. Cut remaining butter into 4 discs. Toss pasta with asparagus, place in bowls and serve, topped with a disc of butter and Parmesan shavings.

Read more on: shallow-fry

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