Creamy Asparagus Pasta
Nothing says springy like a tangle of fettuccine, coated in creamy, bright green asparagus sauce.
- Makes4 servings
- Cook Time25 minutes
- 6
This lively springtime pasta dish was inspired by a recipe from “River Cafe London,” the most recent cookbook from Britain's landmark restaurant. The asparagus is finely chopped in the food processor; half is sautéed until tender and half is kept al dente for pleasing contrast in texture. A cup of cream binds the asparagus into a silky sauce just thick enough to coat the pasta while a sprinkle of lemon zest and a squeeze of lemon juice at the table brighten up the flavors.
Don't forget to reserve 1½ cups of the chopped asparagus to add with the cream. Also, don't forget to save about 1 cup of the cooking water before draining the pasta; you'll need it for the sauce.
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