Description
Flavorful pasta with tender asparagus and a kick of sun-dried chili. A simple yet satisfying side or light main course.
Ingredients
Units
Scale
- 9 oz (250 g) pasta of your choice
- 9 oz (250 g) fresh skinny asparagus, trimmed and cut into long pieces
- 0.25 cups (59 ml) milk
- 0.25 cups (59 ml) kasar cheese or parmesan, grated
- 2 tbsp butter
- 5 sun-dried chili pepper
- Salt
- Mint sprigs for garnish
Instructions
- Fill a pot with 4 cups of water and bring to a boil.
- Add asparagus to the boiling water and cook for 3 minutes.
- Immediately transfer the asparagus to a pot of ice water to maintain its bright green color.
- Fill a pot with salted water and bring to a boil for the pasta.
- Add pasta to the boiling water.
- Cook pasta for 5 minutes and drain.
- Melt butter in a pan. Add half of the asparagus and chili; sauté for less than 1 minute.
- Add the pasta and cook for 2 minutes.
- Pour in the milk and cook for 2 minutes.
- Sprinkle with salt, add grated cheese, and mix with a spatula.
- Add a little more milk if the pasta becomes dry.
- Serve with the remaining boiled asparagus.
- Garnish with mint sprigs.
Notes
- For optimal asparagus texture, blanch it for only 2-3 minutes to prevent overcooking.
- If you don’t have Kasar cheese, Pecorino Romano or a sharp cheddar are excellent substitutes.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 20