Asparagus and pasta alfredo

Asparagus and pasta alfredo

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 875 kcal
, Fat: 31 g
, Carbohydrate: 112 g
, Protein: 35 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

300 g pasta (e.g. Tagliatelle)

Asparagus

1 tbsp clarified butter
300 g green asparagus X
30 g butter
80 g Parmesan by the piece, coarsely grated
¼ tsp salt
a little pepper
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How it's done

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Pasta

Cook the pasta in boiling salted water until just al dente. Drain the pasta, retaining approx. 150 ml of the cooking water.

Asparagus

Heat the clarified butter in a non-stick frying pan, stir-fry the asparagus for approx. 5 mins. Add the retained cooking water along with the butter, bring to the boil. Add the pasta and parmesan, mix until you have a creamy sauce, season.

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