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Title: Creamy Vegetarian Pasta Post by: Rhea Thomas on July 05, 2009, 03:36:00 AM Ingredients (for 4 servings):
~ 16 asparagus spears, 3" long ~ 2-3 tbsp butter ~ 500g farfalle (butterfly pasta) or any other pasta ~ 250ml/ 1 cup dry white wine ~ 1 tbsp finely chopped onion ~ Juice and grated rind of 1 lime ~ 250ml/ 1 cup cream ~ 3 tbsp grated Parmesan cheese ~ 500 ml/ 2 cups vegetable stock Topping: ~ 1/2 cup mixed, fresh herbs (mint, basil, parsley and chives), finely chopped ~ Grated rind of 1ime Method: ~ Saute asparagus in butter till tender. Set aside. ~ Cook pasta in plenty of boiling salted water. (A minimum of two litres per 500g of pasta, with 1 tsp of salt per litre of water. Make sure to stir the pasta as it cooks. Don't overcook it like noodles.) ~ In the meantime, create the sauce. Combine wine and onion in a pan and bring to boil. Lower heat and simmer till reduced by half. ~ Add lime juice, rind, cream, cheese and stock. Whisk till sauce has thickened. Stir in asparagus. ~ In a bowl, combine herbs and lime rind for the topping and set aside. ~ Drain pasta and toss with asparagus sauce. ~ Place pasta on a platter and sprinkle with topping. ~ Serve immediately. |