Pasta with Asparagus, Tomato and Wild Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g taliatelle
- 500 g asparaus, reen
- 20 cocktail tomatoes
- 10 wild garlic leaves
- 1 ½ spring onion (s)
- some lemon juice
- 150 g parmesan cheese
- 200 ml vegetable stock
- 200 ml cream
- some oil
- possibly milk
- salt and pepper
- 3 teaspoons flour
- water
Print Recipe
Pin Recipe Instructions
- Halve the tomatoes, wash the asparagus and cut into 3 - 4 cm long pieces. Cut the spring onions into thin rings.
- Heat some oil in a pan and sauté the asparagus over medium heat, at the same time add the pasta water. The noodles should be cooked just before the sauce is finished.
- After 5 - 7 minutes add the spring onions, tomatoes and lemon juice to the asparagus.
- Mix the vegetable stock and first pour 150 ml of it into the pan - only add the rest if necessary. Then add the cream and season the sauce with salt and pepper. If necessary, add more vegetable stock and, if necessary, add a dash of milk.
- Mix 3 teaspoons of flour and a little water into a flour dough and mix with the sauce. Then grate the parmesan and stir in. If necessary, add a little salt and pepper.
- Arrange everything on the plate and serve with finely chopped wild garlic as a topping.
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