Recipe: Pasta with asparagus and aromatic herbs
Pasta with aromatic herbs
June 16, 2009
 I like to use each aromatic herb alone, to appreciate their aroma... but it's also true that a mixture of herbs could be the main ingredient in recipes like this pasta.
In the picture, the herbs that I used: holy red basil, wild thyme, thai basil, rosemary, calamint.
Use any kind of basil or thyme you have in your pots and garden, and feel free to change or add herbs: sage, savory, parsley...
Pasta with asparagus and aromatic herbs
Ingredients
Serves two:
160g fettuccine pasta
200g asparagus
100ml milk
40g flour
25g grated parmesan
1 bunch of aromatic herbs
butter
Directions
Cut asparagus into 5mm slices.
Melt the butter in a frying pan, add asparagus slices, cook over low heat 20 minutes, until tender.
Sprinkle with flour and stir well, then pour the milk slowly, stirring constantly. Let thicken for a couple of minutes.
Cook the fettuccine in boiling salted water until al dente. Drain them well and put in the pan with the asparagus. Add the grated parmesan and put into serving plates.
Mince the herbs finely and pour on the hot pasta.
 A similar recipe:
Asparagus soup with marjoram
I am entering this in Presto Pasta Nights, hosted this week by More Than Words.
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