Ingredients
- 400 g penne
- 400 g green asparagus
- 0.4 l cream
- 1 tbsp butter
- 2 tbsp olive oil
- 30 g parmesan, grated
- 20 g parmesan, shaved
- 10 cherry tomatoes
- 3 basil leaves
- 1 tbsp parsley leaf, chopped
- nutmeg, salt, pepper
- ½ dl white wine
Instructions
1. Peel the bottom third of the asparagus. Cut obliquely to a length of 3 cm, then sauté the asparagus pieces in a pan in hot olive oil. Add the butter and deglaze with the white wine. Let the wine reduce a little. Add the cream and simmer for 4 minutes. Reduce the heat and season with nutmeg, salt and pepper.
2. Cook the penne according to the instructions (al dente).
3. Cut the tomatoes in half. Add the grated Parmesan into the sauce. Add the parsley, the asparagus and the halved cherry tomatoes as well. Season the sauce to taste and add a little more seasoning if necessary. If the sauce has thickened too much, simply stir in some of the cooking water from the pasta.
4. Strain the cooked pasta, add to the sauce and keep warm for 3 minutes. Then place in a deep plate and garnish with basil or parsley leaves and shaved Parmesan.
