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

11 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 27, 2014

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

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 ounces linguine
2 cups asparagus trimmed
2 teaspoons olive oil
2 teaspoons butter
1 large shallot sliced
1 - fennel bulb chopped
4 cloves garlic minced
1/2 cup white wine
2 cups half and half cream
1/2 cup parmesan cheese
2 tablespoons fresh basil minced

How To Make linguini with asparagus, fennel cream sauce

Step 1

Cook pasta in salted boiling water. Add asparagus during the last 4 minutes or so. Drain and set aside.

Step 2

Melt butter in olive oil in saucepan. Saute fennel, garlic, and shallots until softened. Add wine and let most evaporate.
Step 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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