Illes Pasta with Asparagus and Parmesan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g penne or macaroni sticks
- 8 spear / s asparagus, half white, half green
- 1 leek, optionally spring onions
- 1 small clove garlic
- 1 tablespoon olive oil
- 75 g ham, diced (salmon)
- 1 tablespoon parmesan, optionally more
- 2 teaspoons pine nuts
- 100 ml white wine
- 2 tablespoon cream, fat content 7% or sour cream
- Parsley, smooth or chives
- salt and pepper
- Sud, (asparagus water)
- Vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- My recipes are geared towards a low-fat diet!
- The amounts of cheese, cream, oil and nuts can be increased as needed!
- Cooking pasta al dente.
- Clean the asparagus and cut into oblique strips - Pennel length.
- Simmer in vegetable stock for 5 minutes until al dente! If the asparagus is still too hard, let it infuse a little!
- In the meantime, cut the onion or leek into thin strips and sauté with the chopped garlic in olive oil.
- Add the asparagus and top up with the white wine. Add the cream and asparagus water as required.
- Add the pasta, fold in the roasted pine nuts, small cubes of salmon ham and let simmer briefly!
- Freshly ground !!! Add pepper and parsley!
- Add 1 teaspoon of parmesan when serving!
- WW with noodles full per person 8.5 p
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