PASTA WITH ASPARAGUS
MAKES 2 SERVINGS.
1/2 cup each mint leaves and parsley leaves
1 tbs each oil, flour and lemon juice
Handful grated Parmesan cheese
1/4 cup white wine or broth
1 clove garlic, chopped
2 tbs butter
1/8 cup unsalted pistachios, toasted
3/4 cup vegetable stock
Ice water
1/4 pound asparagus, cut into pieces
1/2 pound penne rigate pasta
Salt and Pepper
1 shallot, chopped
Bring a pot of salted water to a boil, add pasta, cook until al dente. In a skillet, bring 2" salted water to a boil, add asparagus, cook 3 min. Transfer asparagus to a bowl of ice water, drain, set aside. Puree 1/2 cup stock, mint, parsley, pistachios and oil. In skillet, melt butter. Add shallots and garlic, cook 2 min. Season with salt and pepper. Whisk in flour. Stir in wine, cook until reduced to 2 tbs. Add remaining stock, cook until thickened. Stir in lemon juice. Remove from heat, stir in pistachio puree. Add pasta, asparagus and a handful of cheese to skillet, toss. Season with salt and pepper, then SERVE...
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