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Penne with green asparagus and cream cheese sauce

updated

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Ingredients for 2 servings:

  • 500 g asparagus, green
  • 200g penne
  • salt water
  • 120 g cream cheese, low-fat
  • 3 tbsp milk
  • pepper
  • nutmeg
  • herbal salt
  • lemon juice
  • 2 tbsp basil (fresh or frozen), chopped
  • Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the lower third of the asparagus and trim the ends. Cut the asparagus into 4 cm pieces and cook in a little water for about 10 minutes. Cook the penne in salted water until al dente. Drain the asparagus, reserving the cooking water. Finely purée 1/3 of the asparagus pieces (not the tips) with the cream cheese and milk, adding enough asparagus water to make a creamy sauce. Heat the sauce and season with pepper, nutmeg, salt, and lemon juice. Return the remaining asparagus pieces to the sauce and heat briefly again. Stir in the basil. Mix the penne with the asparagus sauce and serve sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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