Asparagus Cream Pasta

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  931

• Protein

  28g

• Carbs

  100g

• Fat

  47g

• Saturates

  26g

• Fibre

  5g

• Sugar

  5g

• Salt

  0.53g

Ingredients

• 1 bunch asparagus
• 142ml tub double cream
• 2 garlic cloves, peeled, but left whole
• 50g parmesan, half grated, half shaved
• 250g tagliatelle

Directions

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.
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.
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.

Categories: Cooking For..., Courses, Dishes, Everyday, Vegetables, Vegetarian