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Receta Spring Fettucine With Asparagus And Creamy Pesto
by Global Cookbook

Spring Fettucine With Asparagus And Creamy Pesto
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Ingredientes

  • 450 gm good-quality fresh flat ribbon pasta
  • 500 gm fresh asparagus, cut into 5cm. lengths or possibly julienne
  • 100 gm pesto, preferably home made
  • 40 gm butter, softened
  • 125 x m1 cream
  • 1 x clove garlic, finely minced
  • 10 x fresh basil leaves, finely sliced
  •     Salt and freshly grnd black pepper

Direcciones

  1. Cook the pasta and asparagus together in boiling water in a Morganware Pasta Pot* till the pasta is "al dente" and the asparagus crisp-tender, about 3 min. Drain.
  2. Meanwhile, mix the pesto with the butter, cream, garlic, basil and salt and black pepper over a low heat just till hot and well combined.
  3. Toss the warm pasta and asparagus with the creamy pesto mix and serve immediately.
  4. Pass freshly grated parmigiano (Parmesan) cheese separately.