Some time ago I was on a culinary workshop with the Italian chef Andrea Scarantino. He owns right now 2 Italian restaurants in Warsaw – Mamma Marietta and Amuni Warsaw. We have prepared two different pastas – one basic with just tomatoes and basil, and the other one was pasta with the creamiest sauce ever. It was delicious, I don’t even know why I didn’t share this recipe with you earlier, but here it is.
Pasta with creamy asparagus sauce
Ingredients (for 2 people):
- 250 fusilli pasta
- bunch of asparagus
- 1 shallot
- 120 ml water from cooking asparagus
- 2 tbl spoons of mascarpone
- 2 tbl spoons of orange juice
- fresh basil
- parmigiano reggiano
- salt, pepper
Wash asparagus, break the woody tips and peel about 3/4 of it.
Cook pasta according to the instructions on the package.
Asparagus, also with woody tips, cook verticaly (don’t soak heads). After 3-4 minutes it should be ready. Drain and cut for smaller pieces. Heads put away. Wooden tips throw away, or you can use it later to cook some vegetable soup.
On a frypan simmer the onion. Cooled stock, mascarpone, onion, orange juice and asparagus blend together. Then put again on a frypan and warm it up. If it’s too thin – evaporate. Season with salt and pepper.
When pasta is cooked add it to the frypan and stir it with the sauce. Carefully add also asparagus heads. Warm it up for about 1 minute.
Plate it, add basil and sprinkle with parmigiano.
Bon appetit! 🙂