• Viaggio Pasta
• >
• VENETO - Spaghetti with white asparagus

VENETO - Spaghetti with white asparagus

SKU:

Spaghetti with White Asparagus and Pine Nut Cream

Total Time: 30 minutes

Servings: 4

Ingredients

• 12 oz Viaggio spaghetti
• 10 oz white asparagus
• Viaggio grated Parmesan, to taste
• Viaggio grated Romano, to taste
• 0.7 oz pine nuts
• Viaggio extra virgin olive oil, to taste
• Salt and pepper, to taste

Instructions

1. Rinse the asparagus thoroughly. Peel the stems with a vegetable peeler and trim off the tough ends. Tie the asparagus into a bundle with kitchen string.
2. In a tall pot of salted boiling water, place the asparagus bundle upright, keeping the tips above the water level. Boil for about 20 minutes until tender. Drain and let cool.
3. Cut the asparagus into small pieces, reserving the tips for garnish. Place the chopped stems in a blender along with the grated Parmesan, Romano, pine nuts, salt, and pepper. Blend until smooth. Slowly add olive oil while blending to create a creamy texture. Transfer the cream to a large sauté pan.
4. Bring a large pot of salted water to a boil. Cook the Viaggio spaghetti until al dente. Drain, reserving a small amount of pasta water.
5. Add the cooked pasta to the pan with the asparagus cream. Stir over low heat to combine, adding a splash of pasta water if needed for a silkier sauce. Season with additional pepper to taste. Top with the reserved asparagus tips and serve immediately.

ENJOY!