Angel Hair Pasta with creamy Asparagus Sauce
Ingredients
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.
|