Linguini with Asparagus, Fennel Cream Sauce

barbara lentz

By
@blentz8

I added the asparagus to the fennel cream pasta sauce recipe. Tastes great


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

8 oz
linguine
2 c
asparagus trimmed
2 tsp
olive oil
2 tsp
butter
1 large
shallot sliced
1
fennel bulb chopped
4 clove
garlic minced
1/2 c
white wine
2 c
half and half cream
1/2 c
parmesan cheese
2 Tbsp
fresh basil minced

Directions Step-By-Step

1
Cook pasta in salted boiling water. Add asparagus during the last 4 minutes or so. Drain and set aside.
2
Melt butter in olive oil in saucepan. Saute fennel, garlic, and shallots until softened. Add wine and let most evaporate.
3
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

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American