Linguini with Asparagus, Fennel Cream Sauce
Family Tested & Approved
fresh basil minced
Cook pasta in salted boiling water. Add asparagus during the last 4 minutes or so. Drain and set aside.
Melt butter in olive oil in saucepan. Saute fennel, garlic, and shallots until softened. Add wine and let most evaporate.
Transfer veggies to food processor and grind up small. Place back in saucepan and add half and half and parmesan cheese. Cook until thickened. Add basil. Add pasta and asparagus to sauce and serve