John Myers
Pasta with Asparagus Cream Sauce
The perfect pasta with asparagus cream sauce recipe with a picture and simple step-by-step instructions.
- 500 g White or green fresh asparagus
- 150 g Cherry tomatoes
- 30 g Pine nuts
- 100 g Prosciutto cotto
- Fresh basil
- 200 ml Cream
- 100 ml Creme fraiche Cheese
- 400 g Pasta
- Put on pasta water and prepare pasta according to the instructions.
- First you put the pine nuts without fat in a pan and roast them briefly. Remove when you want to tan and set aside. Now fry the ham, cut into thin strips, in a little fat and also remove it from the pan.
- In the meantime, peel the asparagus and cut into pieces. Halve the cherry tomatoes. Now fry the asparagus in hot fat and add the tomatoes after about 5 minutes. As soon as the asparagus has the desired brown color, it can be extinguished with water. Let this cook for about 5-7 minutes.
- Then add the cream and the creme fraiche and taste the sauce with salt, pepper, spices and the fresh basil. Finally fold in the ham and pine nuts and bring to the boil again.
- If you want, you can serve some Parmesan with it 🙂
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