CookEatShare is also available in English
Cerrar
click to rate
0 votos | 1477 views
Raciónes: 1

Ingredientes

Cost per recipe $3.68 view details

Direcciones

  1. Cook pasta for 6 min in salted boiling water, drain and rinse in cool water, toss with extra virgin olive oil and reserve. Blanch and shock asparagus and thinly slice diagonally, reserving tips whole. Peel butternut squash and cut into small dice - about 1 c.. Dice and reserve shallot.
  2. Bring the stock to a boil in a saucepan. In a skillet, saute/fry the shallot and squash in extra virgin olive oil, adding stock as necessary till al dente. Add pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning and finish by stirring in Parmesan cheese. Garnish with a basil sprig.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 334g
Calories 247  
Calories from Fat 221 89%
Total Fat 25.1g 31%
Saturated Fat 9.19g 37%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1023mg 43%
Potassium 148mg 4%
Total Carbs 5.78g 2%
Dietary Fiber 1.5g 5%
Sugars 3.34g 2%
Protein 1.69g 3%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment