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Angel Hair Pasta with creamy Asparagus Sauce | Print |  E-mail

Angel Hair Pasta with creamy Asparagus Sauce


1 tblsp olive oil
8 green shallots, chopped
4 cloves garlic, crushed
1/4 cup vermouth or white wine
2 tblsp basil, chopped
2 tblsp chopped parsley
2 teaspoons oregano
600 ml cream
1 cup roasted sweet peppers, sliced
1/2 cup parmesan cheese, grated
500 g angel hair pasta
4 bunches asparagus, chopped

Serves 4 - 6

To Prepare:
Heat the oil in a pan and add the garlic and shallots. Cook until tender. Add vermouth (or white wine) and herbs. Simmer uncovered for about 5 minutes until the liquid is almost all evaporated. Add cream and peppers and simmer about 5 minutes. Remove from the heat and stir in parmesan. Steam the asparagus until just tender and add to the sauce. Cook the angel hair pasta in a large pot of boiling water until al dente. Drain the pasta and add it to the asparagus sauce. Toss it through gently until well combined. Place in a large serving dish to serve or on individual plates.


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