Posted 10 months ago

Creamy Asparagus Pasta

Creamy Asparagus Pasta

This is your basic method for any cream-based pasta.  Feel free to swap out the vegetables, add chicken or shrimp and different herbs.  Don’t forget to use some of the pasta water in your sauce.

1-450g box of pasta (short shape like farfalle, penne, rigatoni)

3 tbsp. butter

1 large shallot

1 large clove garlic, finely chopped

4-5 sprigs of fresh dill, finely chopped

4-5 sprigs of fresh parsley, finely chopped

1 (small) glass of white wine, about ½ cup

1 ½ cup 35 % cream

1 bunch asparagus, ends trimmed and cut into pieces

juice of ½ small lemon

300 g short pasta (about 2/3 of a box)

Kosher salt & freshly ground black pepper, as needed

  • Bring a large pot of water to the boil.  Once it begins to boil, add salt (approx. ¼ cup, the water should taste nice and salty) and then add pasta.  Stir pasta until it returns to the boil and then set timer for 7-9 minutes. 

  • Meanwhile, heat a large frying pan (stainless steel, cast-iron, or a low casserole dish) over high heat. Add butter and fry shallot for 2-3 minutes

  • Reduce heat to medium.   Add garlic & herbs. Increase heat to high and add wine.  Bring to a boil and reduce wine until almost dry.

  • Add cream and reduce until thickened slightly, about 2-3 minutes

  • Turn heat off

  • Using a fine-mesh strainer, immerse asparagus pieces into pasta water to cook briefly for 30 seconds.  Add to cream sauce.  Add lemon juice

  • When pasta is al dente, add to sauce along with ½ cup pasta cooking water to create a nice sauce consistency.  Taste for seasoning. 



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