Linguini with Asparagus, Fennel Cream Sauce

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


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8 oz
2 c
asparagus trimmed
2 tsp
olive oil
2 tsp
1 large
shallot sliced
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


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

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

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