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Composition Spinach Linguine with Asparagus:
- Take 200 g for fresh pasta (preferably tagliatelle or linguine)
- Give 125 g of asparagus tips
- You need 125 g for mascarpone
- Get 1 - red onion
- You need 3 large garlic cloves
- Give 50 g butter
- Need 50 ml white wine
- Give 50 g Grana Padano
Spinach Linguine with Asparagus how to cook:
- 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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