Pasta with Asparagus, Mascarpone and Rosette de Lyon
Pasta with Asparagus, Mascarpone and Rosette de Lyon
Ingredients
- 3/4 lb (340 g) wide egg noodles
- 1/4 lb (115 g) rosette de Lyon, julienned
- 1 tbsp (15 ml) olive oil
- 1/2 cup (65 g) unsalted shelled pistachios, coarsely chopped
- 1 lb (450 g) thin asparagus, trimmed and cut into 1-inch (2.5-cm) pieces, keeping the tips whole
- 3 garlic cloves, finely chopped
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) mascarpone cheese or 35% cream
Instructions
- Cook the noodles in a large pot of boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
- In the same pot over medium-high heat, brown the rosette de Lyon in the oil until crisp. Add the pistachios and cook for 1 minute, stirring constantly. Transfer to a plate and set aside.
- In the same pot over medium heat, soften the asparagus for 2 minutes, adding oil if needed. Season with salt and pepper. Add the garlic and cook for 1 minute, stirring constantly. Add the broth. Bring to a boil and reduce by half or until the asparagus is tender. Add the mascarpone or cream and stir until smooth. Add the noodles and half the rosette de Lyon and pistachio mixture. Cook for 2 minutes, stirring constantly to coat the pasta in the sauce. Adjust the seasoning.
- Divide the noodles among 4 shallow bowls. Garnish with the remaining rosette de Lyon and pistachio mixture.
Pasta with Asparagus, Mascarpone and Rosette de Lyon