Asparagus with Mascarpone, Garlic and Pasta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 12 mins |
| Total Time | 37 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mascarpone or cream cheese
- 1 kg asparagus, white and / or green
- 250 g spahetti
- Salt water
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- First peel the asparagus and cut into pieces approx. 2 cm long. Cook the asparagus spears in salted water until they are firm to the bite, i.e. not too soft!
- Peel and finely chop the garlic and sauté in olive oil. Drain the asparagus and add to the pan with the garlic.
- Cook the pasta in salted water until al dente and drain, collecting some pasta water.
- Add the mascarpone to the asparagus, let it melt and fold in the spaghetti. Season to taste with salt and pepper.
- If the sauce is too thick, add a little pasta water. Serve sprinkled with parmesan if you like.
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