2020-08-13 / test@t

Pasta with asparagus, lemon and basil

For a more satisfying lunch, place a plate of thinly sliced ham on the table.

Ingredients

400 g flat pasta (fettuccine, pappardelle)
400 g asparagus
4 cloves of garlic
3 sprigs of basil
200 ml cream 30-38% fat
2 tbsp. l. butter
2 tbsp. l. lemon juice
1 tbsp. l. lemon zest
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

For the pasta, place a large pot of water over high heat. When it boils, add salt, add the paste and stir. Bring to a boil, cook according to the instructions on the package, without boiling for 1 minute.

Step 2

Crush, peel and chop the garlic. In a large deep saucepan, melt the butter, add the garlic and asparagus tips, and fry over low heat for 2 minutes.

Step 3

Add the asparagus strips, season with salt and pepper, fry for 1 minute. Pour in the cream, bring to a boil. Using tongs or a special slotted spoon, transfer the pasta to a saucepan, stir and heat for 1 minute. Sprinkle with zest and chopped basil leaves, stir and serve on warmed bowls.

Cooking time

20m

Servings

Catalog