| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Good-quality fresh flat ribbon pasta |
| 500 |
g |
Fresh asparagus; cut into 5cm. |
|
|
; lengths or julienne |
| 100 |
g |
Pesto; preferably home |
|
|
; made |
| 40 |
g |
Butter; softened |
| 125 |
|
M1 cream |
| 1 |
|
Clove garlic; finely chopped |
| 10 |
|
Fresh basil leaves; finely sliced |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Cook the pasta and asparagus together in boiling water in a Morganware
Pasta Pot* until the pasta is "al dente" and the asparagus crisp-tender,
about 3 minutes. Drain.
Meanwhile, mix the pesto with the butter, cream, garlic, basil and salt and
black pepper over a low heat just until warm and well combined.
Toss the hot pasta and asparagus with the creamy pesto mixture and serve
immediately.
Pass freshly grated parmigiano (Parmesan) cheese separately.
Converted by MC_Buster.
Per serving: 408 Calories (kcal); 33g Total Fat; (67% calories from fat);
12g Protein; 24g Carbohydrate; 88mg Cholesterol; 341mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”