Fresh Pasta with Asparagus Cream Sauce
Filled pasta triangles with eggplant, tomato, and zucchini paired with a silky green asparagus sauce. Shallots and garlic are slowly caramelized in butter, then combined with asparagus and cream. The delicate pasta cooks briefly in the sauce, finished with seasoning and served immediately.
Ingredients
- 1 package fresh pasta triangles filled with eggplant, tomato, and zucchini
- 1 bunch green asparagus, cleaned and cut
- 2 shallots, choppedwhite onionequal
- 1 clove garlic, chopped
- 1 ¾ tbsp butter
- 7 tbsp heavy cream
- salt(optional)
- black pepper, ground(optional)
Instructions
- 1
Clean and cut the green asparagus.
- 2
Chop the shallots and garlic clove.
- 3
Melt a knob of butter in a pan over low heat. Add the chopped shallots and cook until transparent and beginning to brown, about 20 minutes.
- 4
Add the chopped garlic, increase heat to medium-high, and add the cut asparagus.
- 5
Pour in the cream, season with salt and pepper, and cook for 5 minutes.
- 6
Add the fresh pasta, cook for 2 minutes while stirring gently. Serve immediately.
Tips
Do not skip the slow caramelization of shallots to avoid a sharp, raw flavor and to develop the sauce's sweet base.
Stir the pasta gently during cooking to avoid breaking the delicate pasta triangles.
Good to Know
Sauce can be refrigerated separately for up to 2 days. Reheat gently before serving with freshly cooked pasta.
Prepare the asparagus and aromatics ahead. Make the sauce up to the point of adding pasta, then finish cooking when ready to serve.
Plate immediately while pasta is hot and sauce coats it.
Common Mistakes
Do not cook shallots at high heat to avoid burning and creating bitterness.
Do not overcook the pasta in the sauce to avoid it becoming mushy.