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Add a photoAnother favorite recipe from Chef Paolo at the Locanda Rosati in Umbria. A white wine reduction breaks down the vegetable and gives the sauce a creamy texture that clings to the pasta.
The nutritional info does not include the pasta.
Ingredientes
- 1 lb. Farfalle
- 1 bunch asparagus
- i small onion, finely chopped
- 4T butter
- 4 oz Parmigiano Reggiano
- 2T Olive oil
- 2 oz white wine (preferably Orvieto Classico)
- salt and pepper
- 4 oz reserved hot pasta water
Direcciones
- Snap off the woody ends of the asparagus and slice the tops into 1/4" rounds.
- In a pan large enough to hold the cooked pasta, heat the olive oil, add the onion and cook over medium heat until golden brown.
- Add the asparagus and salt and pepper to taste.
- Stir, cover, and simmer gently for 20 minutes.
- Remove cover and raise heat.
- Add wine and cook until it evaporates.
- Cover and keep warm.
- Cook pasta in approx. 4 qts of salted water. When it is al dente, drain, reserving the hot pasta water.
- Add pasta to vegetables.
- Add the butter and grated Parmigiano.
- Toss well to thoroughly coat the pasta, adding a little pasta water if needed to achieve a smooth blend.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 120 | 64% |
| Total Fat 13.45g | 17% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 483mg | 20% |
| Potassium 100mg | 3% |
| Total Carbs 3.46g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.34g | 1% |
| Protein 10.75g | 17% |
