Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 450 g Good-quality fresh flat
- 500 g Fresh asparagus; cut into
- ; lengths or julienne
- 100 g Pesto; preferably home
- ; made
- 125 M1 cream
- 1 Clove garlic; finely chopped
- 10 Fresh basil leaves; finely
- 40 g Butter; softened
- Salt and freshly ground
Preparation
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.
