Linguine with asparagus in a creamy cheese sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
"Feel free to add other vegetables you have on hand, like spinach or artichokes," says Nancy Fuller.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh linguine pasta
- 225g asparagus, tough ends trimmed and chopped
- 3/4 cup peas (fresh or frozen)
- A handful of chopped green beans
- 110 g butter
- 2 stalks of green onions or garlic stalks, chopped
- 1 chopped onion
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp. grated parmesan cheese
- A large handful of fresh leaves basilica
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large frying pan over medium heat.
Add the asparagus, peas, green beans, green onions, onions, and a pinch of salt. Cook until the onions are soft, about 5 minutes. Add the cream and chicken broth and cook for about 3 minutes, until the liquid has slightly reduced. - Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain and add the pasta to the sauce. Toss lightly. Transfer everything to a serving bowl. Serve garnished with Parmesan and basil.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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