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Garganelli Pasta with Asparagus and Cream
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Reviews
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By:
Janice Soris
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Garganelli Pasta with Asparagus and Cream Recipe uses fresh asparagus and serves with garganelli pasta sauced with butter, heavy cream, white wine, Parmesan cheese and mixed herbs to create this delicious asparagus pasta dish.
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INGREDIENTS
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1 bunch fresh young asparagus (9 to 11 oz.)
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3 cups dried garganelli
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2 tbsp butter
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1 cup panna da cucina or heavy cream
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1 to 1 1/2 cups freshly grated Parmesan cheese
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2 tbsp dry white wine
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2 tbsp chopped fresh mixed herbs, such as basil, flat leaf parsley, chervil, marjoram and oregano
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salt and ground black pepper
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DIRECTIONS
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1:
Snap off and throwaway the woody ends of the asparagus - after trimming, you should have about 7 oz. asparagus spears. Cut the spears diagonally into pieces about the same length and shape as the garganelli.
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2:
Blanch the thicker asparagus pieces in a large pan of lightly salted boiling water for 2 minutes, the tips for 1 minute. Using a slotted spoon, transfer the blanched asparagus to a colander, rinse under cold water and set aside.
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3:
Bring the water in the pan back to the boil, add the pasta and cook for 10 to 12 minutes.
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4:
Meanwhile, melt the butter in a heavy pan. Add the cream, with salt and pepper to taste, and bring to the boil. Simmer for a few minutes until the cream reduces and thickens. Stir the asparagus, wine and about half the Parmesan into the sauce. Drain the pasta and return it to the clean pan. Add the sauce and herbs and toss. Serve with the remaining Parmesan.
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