Time 35m Number Of Ingredients 14 Steps:
Bring a large pot of water to a boil. Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente. Drain. In the meantime prepare the sauce. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for 3 minutes, or until tender. In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated. Add broth mixture to the onion mixture in the pan. Whisk in milk; continue to whisk constantly and bring to a boil. Reduce heat and cook for 1 more minute, or until thickened. Stir in the cream cheese; stir until melted. Stir in the grated parmesan cheese and remove from heat. Season with salt and pepper. Add pasta and vegetables to the sauce; stir until completely combined. Serve.
Time 30m Yield 8 Number Of Ingredients 6 Steps:
Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain. In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish. Stir lemon juice into asparagus mixture; pour mixture over pasta.
Time 40m Number Of Ingredients 5 Steps:
To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate. Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside. Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces. Squeeze lemon juice over the asparagus mixture; season with salt and black pepper. Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well. Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine. Stir in cream and bring mixture to a simmer. Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Time 17m Number Of Ingredients 5 Steps:
Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg. Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute. Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min). Reserve 1 c cooking water and drain pasta and asparagus, return to pot. Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed. Season with salt and pepper to taste. Sprinkle with crunchy prosciutto. Serve. Delicious with crusty warm bread.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Boil asparagus in water for 5 mins, then drain and cool down quickly with cold water.Cut asparagus into 1 inch pieces,set aside. In a small skillet melt the butter over med heat and add the onions, garlic and pepper flakes, saute for 5 mins until soft. Add the cream, parmesan cheese and lemon juice and simmer for 5 mins until sauce thickens slightly. Add the asparagus and black pepper to the sauce. keep warm. Cook the pasta until al dente, drain and serve imediately with the asparagus sauce on top. Serve with extra parmesan and red pepper flakes.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Fold the gim in half and, with very sharp kitchen shears or a chef’s knife, slice into thin strips. Set aside for serving. In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.) Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes. Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.
Time 30m Number Of Ingredients 7 Steps:
In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes. In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain. Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Time 30m Yield 2 servings Number Of Ingredients 10 Steps:
Bring water to boil in covered pot for the pasta. Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes. Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt. Cook pasta according to package directions. Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through. Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.
Time 35m Number Of Ingredients 8 Steps:
Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain. Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses. Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.
