linguini with asparagus, fennel cream sauce

Name: Linguini with Asparagus, Fennel Cream Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 ounce(s) linguine; 2 cup(s) asparagus trimmed; 2 teaspoon(s) olive oil; 2 teaspoon(s) butter; 1 large shallot sliced; 1 - fennel bulb chopped; 4 clove(s) garlic minced; 1/2 cup(s) white wine; 2 cup(s) half and half cream; 1/2 cup(s) parmesan cheese; 2 tablespoon(s) fresh basil minced

review

Recipe by

barbara lentz

@blentz8

beulah, MI

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

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yield 4 serving(s)

prep time 10 Min

cook time 25 Min

method Stove Top

Ingredients For linguini with asparagus, fennel cream sauce

8 oz

linguine
2 c

asparagus trimmed
2 tsp

olive oil
2 tsp

butter
1 lg

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

How To Make linguini with asparagus, fennel cream sauce

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
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linguini with asparagus, fennel cream sauce

Ingredients For linguini with asparagus, fennel cream sauce

How To Make linguini with asparagus, fennel cream sauce

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