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Composition - Spinach Linguine with Asparagus:
- Provide 200 g - fresh pasta (preferably tagliatelle or linguine)
- Give 125 g - asparagus tips
- Require 125 g of mascarpone
- Require 1 red onion
- Prepare 3 - large garlic cloves
- Provide 50 g for butter
- Prepare 50 ml for white wine
- Need 50 g of Grana Padano
Spinach Linguine with Asparagus process:
- Chop the asparagus tips into inch long pieces, chop the onion and add both to the pan with the butter and fry until the onions are nicely softened
- Chop the garlic finely and add to the pan for two minutes
- Pour in the wine, add the mascarpone, add pepper to session and continue to stir
- Add the pasta to salted boiling water and boil according to instructions (usually 3-5 minutes)
- Strain the pasta, add to the mascarpone mix, stir until the pasta is coated. Add to a plate and grate the grana padano over the top
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