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Creamy Asparagus Pasta
This lively springtime pasta dish was inspired by a recipe from “River Cafe London,” the most recent cookbook from Britain's landmark restaurant. The asparagus is finely chopped in the food processor; half is sautéed until tender and half is kept al dente for pleasing contrast in texture. A cup of cream binds the asparagus into a silky sauce just thick enough to coat the pasta while a sprinkle of lemon zest and a squeeze of lemon juice at the table brighten up the flavors.
4
Servings
Tip
Don't forget to reserve 1½ cups of the chopped asparagus to add with the cream. Also, don't forget to save about 1 cup of the cooking water before draining the pasta; you'll need it for the sauce.
25 minutes
Ingredients
-
2
pounds asparagus, tough ends trimmed, cut into 1-inch pieces
-
Kosher salt and ground black pepper
Directions
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01In a food processor, pulse the the asparagus until finely chopped, about 15 pulses. Measure out 1½ cups chopped asparagus and set aside.
Pardon the interruption
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March 31, 2023
Very Delicious A Lot of Sauce
It is very delicious. It makes a lot of sauce. I added some sautéed shrimp to it and it made a great meal.
August 7, 2022
Excellent
Didn't process the asparagus which made this easier and it was still a great and easy recipe.
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I love the taste. It's like a simplified pasta primavera. My only puzzlement was the proportions. That's quite a lot of sauce for just 8 oz. of fettuccine. I would bump that up to 12 oz.