Welcome to TortellinoTime! Today, we're diving into a delicious and healthy recipe-Creamy Asparagus Trecce Pasta. If you’ve never tried asparagus pasta before, you’re in for a treat. This dish is not only packed with flavor but also incredibly simple to make. Using fresh asparagus, creamy potatoes, and authentic Italian pasta, this recipe will become a staple in your kitchen. Whether you're a seasoned cook or a beginner, follow along and discover how to make this delightful and nutritious meal. Perfect for a quick dinner or an elegant lunch!
Chapters
00:00 - Introduction
00:15 - Preparing Asparagus & Ingredients
02:13 - Cooking Pasta & Sauce
04:51 - Combining & Serving
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Ingredients for 2 People
200g trecce pasta (or any short pasta like rigatoni)
200g fresh asparagus
1 shallot, chopped
1 clove of garlic
1 medium potato, peeled and boiled
Fresh basil leaves
Olive oil
Parmesan cheese (or vegan alternative)
Salt
Cooking Instructions
Prepare the Asparagus: Trim the woody ends of the asparagus. Use a potato peeler to peel the stalks, removing the tough outer layer. Cut the asparagus heads and set them aside. Chop the remaining asparagus stalks into 1cm pieces.
Cook the Shallot and Asparagus: In a pan, heat a little olive oil over medium heat. Add the chopped shallot and sauté until softened. Add the chopped asparagus stalks and a little of the water from boiling the potato. Cover and let it simmer for 5 minutes.
Add Asparagus Heads: Add the asparagus heads, a pinch of salt, and a crushed clove of garlic. Mix well, cover, and cook for another 5 minutes.
Cook the Pasta: In a pot of boiling salted water, cook the trecce pasta until just before al dente. Reserve some of the pasta water.
Make the Creamy Sauce: In a jug, combine the boiled potato, sautéed asparagus (excluding the heads), fresh basil, a little olive oil, and some reserved potato water. Blend until smooth and creamy.
Combine and Finish: Drain the pasta and return it to the frying pan. Add the creamy asparagus sauce and mix well. Adjust the consistency with reserved pasta or potato water as needed. Cook for an additional 2 minutes.
Serve: Serve the pasta with a drizzle of olive oil and a generous sprinkle of Parmesan cheese (or vegan alternative).
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