Creamy Asparagus Pasta Recipes

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CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe's final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.

Provided by Eric Kim

Categories     weeknight, pastas

Time 30m

Yield 4 servings

Number Of Ingredients 12

20 grams gim, often labeled as roasted seaweed
2 (4-inch) squares dasima or kombu (dried kelp)
1 tablespoon kosher salt
1 pound rigatoni
1 1/2 cups heavy cream
1 small red onion, halved and thinly sliced
2 large garlic cloves, finely grated
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon rice vinegar
1/2 pound asparagus, thinly sliced at an angle
1 tablespoon toasted sesame oil
Flaky sea salt, for serving

Steps:

  • Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
  • In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
  • Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
  • Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO



Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto image

Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 ounces thin sliced prosciutto, cut into 1/4 in slices
1 garlic clove, sliced thin
1 cup heavy cream
2 tablespoons lemon juice
salt and pepper
1 lb penne or 1 lb fusilli, any with texture
1 lb asparagus, trimmed and cut into 1 in pieces
1 1/2 cups grated parmesan cheese
3/4 cup chopped fresh basil

Steps:

  • Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
  • Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
  • Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
  • Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
  • Season with salt and pepper to taste.
  • Sprinkle with crunchy prosciutto.
  • Serve. Delicious with crusty warm bread.

Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6

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