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Saturday, May 2, 2015

Buttered Green Pasta and Asparagus with Basil

Here's a recipe that highlights the asparagus season.



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Buttered Green Pasta and Asparagus with Basil


Source:  The Italian Vegetable Cookbook by Michele Scicolone
Serves 8

4 T unsalted butter, divided
1/4 c chopped scallions
2 pds asparagus, trimmed and cut into 1/2 in. pieces
salt and pepper to taste
1/4 c water
1 pd spinach pasta (of course, regular pasta can be substituted)
1/2 c basil, cut in chiffonade (rolled and thinly sliced)
1/4 c chopped flat-leaf parsley
3/4 c freshly grated Parmesan cheese

Bring a large pot of water to a boil.

Meanwhile, melt 2 T of the butter in a large skillet. Add the scallions and cook about 2 minutes. Add the asparagus, salt and pepper, and the water. Cover and cook at medium heat until the asparagus is crisp-tender, about 5 minutes.

When the water boils, add about 1 T salt and add the pasta to the pot and cook until al dente. Saving some of the pasta cooking water in a bowl or measuring cup, drain the pasta.

Add the cooked pasta to the skillet with the asparagus and add the remaining butter, the herbs, and toss well. Add some of the reserved pasta water to the pasta if it seems dry. Add half of the cheese and toss. Serve; passing the rest of the cheese to diners.



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