Cook with logo dark 140x92 Recipes Recipes Collections Collections

Pasta with asparagus sauce

  • 4.0 Star
    rating
  • Timer Prep 5 min
    Cook 20 min
  • Chart 482.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Trim the extra fine asparagus. Grate the lemons.

Method

  1. 1 Cut the tips from the asparagus and set aside. Roughly chop the remaining asparagus and cook, along with the garlic, in a pan of boiling salted water for 2-3 minutes, until tender. Drain well, reserving 3 tbsp of the cooking water.
  2. 2 Transfer to a food processor with the reserved cooking water and basil and whizz until smooth.
  3. 3 Cook the parpadalle in boiling salted water for 8-10 minutes.
  4. 4 Add the asparagus tips for the last 2 minutes of the cooking time.
  5. 5 Pour the cream into a large saucepan and stir in the asparagus puree. Heat through gently without boiling. Drain the cooked pasta and asparagus tips and stir through the sauce, along with the lemon rind.
  6. 6 Serve straight away, with extra basil leaves as a garnish.

4 Reviews

  • Josie

    Disgusted at the very poor spelling. It's meant to be Pappardelle, not the meaningless word you have used.

  • Sarah

    Easy and quick meal. Switched the cream for Philly and basil for pesto, still tasted great

  • Alison

    Really easy dish to make, with loads of flavours. Light meal to have and ready in 20 minutes.

  • Liz

    Delicious! A great weekday meal.