Tagliarini and Asparagus
Ingredients:
1 package of Rossi Pasta Tagliarini
1 pound fresh asparagus
1/4-2/3 cup butter
1/2 pint heavy cream
4-6 oz. goat cheese
1 tablespoon basil, finely chopped
3-4 roasted garlic cloves, crushed
1/2 cup parmesan cheese, freshly grated
salt and pepper
DIRECTIONS:
1. Peel asparagus and drop into rapidly boiling water. Cook 4-6 minutes. Remove asparagus from water and reserve cooking water. Cut tips and stalks into 1 ½ inch pieces.
2. Melt the butter in a large skillet. Add the garlic and basil, cooking for 3-4 minutes. Stir in the heavy cream and goat cheese and continue stirring until sauce becomes creamy and thicken slightly. Heat evenly but do not boil. Add the asparagus, salt and pepper and continue to stir occasionally. Let simmer.
3. Bring asparagus water back to a rolling boil and add Tagliarini. Cook just until tender, according to package directions. Remove from heat and drain.
4. Turn pasta into the pan with the sauce, raise heat slightly and mix well. Stir in parmesan cheese and serve immediately.
Serves 4
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