John Myers
Asparagus Pasta Sotto
The perfect asparagus pasta sotto recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 600 g Rice noodles
- 250 ml White wine
- 1 Onion
- 50 g Parmesan
- 500 ml Vegetable broth
- 1 tbsp Olive oil
- Salt
- Pepper from the grinder
- Sugar
- 50 ml Cream
- Peel and dice the onion. Heat the oil in a saucepan, fry the onion and pasta in it until translucent. Deglaze with white wine. Then pour in a third of the broth, bring to the boil and simmer until the pasta has absorbed the liquid, stirring frequently. Repeat this process until the broth is used up.
- Peel the asparagus on the lower third and cut into bite-sized pieces. Briefly fry the asparagus in a pan. Season with sugar, salt and pepper and let cook.
- Stir the cream and Parmesan into the pasta sotto. It should be nice and sloppy. Then add the asparagus to the pasta sotto. To taste.
- Tip 4: We had chicken medallions with it. In the meantime, fry 2 chicken breasts in a little olive oil for about 6 minutes on each side. Cut into medallions and serve with the pasta sotto. Sprinkle with a little oregano. Pork or lamb fillet is also suitable instead of chicken.
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