A simple and quick first course, the Pasta with White Asparagus Cream is really prepared in no time, without cream, and you can make it with white ones or use green ones if you like them more.
We used fusilli, but you can make it with any pasta shape you prefer since the white asparagus cream also works great with homemade tagliatelle.
If you love asparagus but they are out of season, you can easily use frozen ones; just cook them in slightly salted boiling water for 5 minutes and then continue as per the recipe.
If you like chili, add a ground one to the cream; if not, you can replace it with a clove of garlic blended with the asparagus, and if you want a fresh aroma, add some grated lemon zest to each plate.
Below I leave you with other asparagus recipes, and then let’s go right under the photo as always to find out how to prepare the Pasta with White Asparagus Cream!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz fusilli (or other pasta of choice)
- 1.1 lbs white asparagus
- 2 oz pecorino (grated)
- 1.3 tbsp extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
- 1 fresh chili pepper
- 1 tbsp lemon zest (grated)
Preparation of Pasta with White Asparagus Cream
First, remove the end part of the asparagus and cook them in a pot filled with slightly salted water.
From boiling, it will take about 15 minutes, they should become tender but not mushy.
Drain the asparagus, cut off the tips, and set aside.
In a food processor, blend the asparagus previously cut into pieces, the pecorino, olive oil, salt, and optionally the chili pepper.
If you use chili pepper, omit the black pepper.
Meanwhile, cook the pasta for the time indicated on the package, place the asparagus cream in a large pan and keep it warm.
Drain the pasta into the pan with the sauce, add a ladle of hot water and toss the pasta for a few minutes to flavor it, serve hot.
Variants and Tips for Pasta with White Asparagus Cream
You can use white or green asparagus, fresh or frozen.
If you prefer, you can use a garlic clove sautéed in a pan before adding the asparagus cream.
If you do not like black pepper, you can omit it.
Use the pasta shape you like best.
The asparagus cream can be stored in the refrigerator for 1 day in an airtight container.
Other Recipes
If you want to see other types of recipes you can return to HOME
