Penne with Green Asparagus and Wild Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (penne riate, small)
- 250 ml cream
- 500 g asparaus, reen (thin sticks)
- 1 bunch wild garlic, chopped
- 1 packet bacon (breakfast bacon)
- 2 tablespoon maple syrup
- 2 tablespoon cream cheese
- Pepper White
- salt
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions.
- At the same time cut the green asparagus diagonally into pieces and fry them in a little fat for about 5 minutes. Pour the maple syrup over it and season with salt and pepper. Take out of the pan and keep warm.
- In the same pan, fry the bacon until crispy, then drain it on kitchen paper. Deglaze the roast with the cream, add chopped wild garlic and cream cheese. Let it boil down briefly.
- Then mix the drained pasta with the sauce.
- First arrange the pasta on the plate, place the green asparagus on top, then spread the bacon.
- Grate fresh parmesan cheese on top and serve.
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