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Creamy Fusilli with Asparagus and Herbs

5/11/2017

2 Comments

 
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Here's a fifteen-minute weeknight meal that's bursting with fresh, fragrant spring flavors, light yet satisfying, and totally addictive. It's so easy to make, this recipe doesn't even call for a lengthy ingredient list. To prepare, cook 1 lb of dry fusilli  pasta according to package directions in a large pot of boiling salted water. Meanwhile, in a separate wide, shallow pan, in 2 inches of boiling water, cook 1 bunch of asparagus spears, bottom ends broken off and discarded, for about 5 minutes or until softened about half-way, but still firm in the middle. (We prefer the wider spears for this dish, because they have a meatier texture and more crunch).
Drain the cooked asparagus and chop into 1 to 2 " chunks. When pasta is cooked, drain, reserving a half a cup of the starchy water. Combine pasta with asparagus chunks, add 3 tablespoons of butter, a drizzle of heavy cream, 2/3 cup of grated pecorino and parmesan cheeses mixed together, and 1 tablespoon each of chopped fresh sage and rosemary. Stir well over low heat to combine for a minute or two, adding a splash of pasta water back to the pan to moisten, as needed. There's nothing more to this!
Serve immediately with a garnish of fresh torn basil leaves, and extra grated cheese if you wish. A glass of cold, dry white wine pairs perfectly with this dish, if you're of age.

Happy spring!
2 Comments
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9/12/2017 04:36:58 am

Nice recipe of the food and it is natural food. And we should try to eat the home made food. Because it is best for our health, This food has herbs and it is good for digestion system.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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