Asparagus cream pasta
Serves 2
Easy
Prep:
Cook:
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
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- 1 bunch asparagus
- 142ml tub double cream
- 2 garlic clovespeeled, but left whole
- 50g parmesanhalf grated, half shaved
- 250g tagliatelle
Nutrition: per serving
- kcal931
- fat47g
- saturates26g
- carbs100g
- sugars5g
- fibre5g
- protein28g
- salt0.53glow
Method
step 1
To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
step 2
Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
step 3
Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
