Asparagus and Feta Tagliatelle
Ингредиенты
- 20 asparagus, trimmed
- 1/3 cup (75 ml) olive oil
- Salt and pepper
- 3/4 lb (375g) tagliatelle
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1/4 cup (60 ml) white wine
- 1/4 cup (60 ml) chicken broth
- 1 1/2 cups (375 ml) feta cheese, crumbled
- 1 1/2 cups (375 ml) cherry tomatoes, halved
- 1/4 cup (60 ml) fresh flat parsley, chopped
- 1/4 teaspoon (1 ml) ground nutmeg
Инструкция
- With the rack in the highest position, preheat the broiler.
- Place the asparagus on a baking sheet. Drizzle with about 15 ml (1 tablespoon) of oil. Season with salt and pepper. Broil until tender but still firm, or 5 to 6 minutes, stirring halfway through. Remove from the oven and cut the asparagus, on the bias, into sections. Set aside
- In a large pot of boiling salted water, cook pasta until al dente. Drain.
- Meanwhile, in saucepan, soften the onion and garlic for 4 to 5 minutes in the remaining (60 ml / 1/4 cup) oil. Do not let brown.
- Add the remaining ingredients, then the pasta and asparagus. Stir until warm throughout. Season with salt and pepper.
