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


  • 8 oz
  • 2 c
    asparagus trimmed
  • 2 tsp
    olive oil
  • 2 tsp
  • 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

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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About Linguini with Asparagus, Fennel Cream Sauce

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

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