Another favorite recipe from Chef Paolo at the Locanda Rosati in Umbria. A white wine reduction breaks down the vegetable and gives the sauce a creamy texture that clings to the pasta.
The nutritional info does not include the pasta.
- 1 lb. Farfalle
- 1 bunch asparagus
- i small onion, finely chopped
- 4T butter
- 4 oz Parmigiano Reggiano
- 2T Olive oil
- 2 oz white wine (preferably Orvieto Classico)
- salt and pepper
- 4 oz reserved hot pasta water
- Snap off the woody ends of the asparagus and slice the tops into 1/4" rounds.
- In a pan large enough to hold the cooked pasta, heat the olive oil, add the onion and cook over medium heat until golden brown.
- Add the asparagus and salt and pepper to taste.
- Stir, cover, and simmer gently for 20 minutes.
- Remove cover and raise heat.
- Add wine and cook until it evaporates.
- Cover and keep warm.
- Cook pasta in approx. 4 qts of salted water. When it is al dente, drain, reserving the hot pasta water.
- Add pasta to vegetables.
- Add the butter and grated Parmigiano.
- Toss well to thoroughly coat the pasta, adding a little pasta water if needed to achieve a smooth blend.
- Serve immediately.
|Amount Per Serving||%DV|
|Serving Size 83g|
|Recipe makes 4 servings|
|Calories from Fat 120||64%|
|Total Fat 13.45g||17%|
|Saturated Fat 7.41g||30%|
|Trans Fat 0.0g|
|Total Carbs 3.46g||1%|
|Dietary Fiber 0.6g||2%|