Propellor Hat Brisbane

Butterfly full



The pasta dish is one of my favorites and try to do it with different sauces, but always fast (because of lack of time ... unfortunately).
This time we tried the whole wheat pasta (which I like very much because is always a little al dente!) with asparagus.

Serves 2

150 gr pasta integral

extra virgin olive oil to taste 15 asparagus

4 tablespoons Parmesan cheese 1 / 2 cup cream
1 / 2 onion 1 clove garlic


pepper salt

Put a warm salt water for the pasta. When boiling cook the pasta.
In the meantime, clean and wash the asparagus, cut into small pieces and cook by steaming. Now go
pocodi in a saucepan with extra virgin olive oil, a clove of garlic and onion cut into thin slices (if the appropriate salt). Finally, add the half cup of cream kitchen and continue on the fire for some minutes.
When the pasta is cooked, drain and serve with the sauce.
Add 4 tablespoons of Parmesan cheese and freshly ground pepper before serving.
Bon appetit!