[CH] Tonight's Dinner - Linguine w/Asparagus & Pesto Cream Sauce
RisaG (radiorlg@yahoo.com)
Wed, 8 Oct 2003 16:59:39 -0700 (PDT)
I got this from the first Surreal Gourmet book. I used
a ripe Guam Boonie for the dried or fresh chile and I
omitted the corn. Sounded too weird to me.
I also used linguine instead of angel hair pasta.
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Cream of Pesto Pasta w/Asparagus
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adapted from The Surreal Gourmet by Bob Blumer
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1/4 tsp salt
1 tbsp unsalted butter
1 tbsp olive oil
10 spears asparagus, trimmed & bottom half snapped
2 cloves garlic, minced
1 Guam Boonie chile, or other ripe red chile
1/2 lb linguine
1/3 cup half-and-half
4 tbsp fresh pesto sauce
1/3 cup parmesan cheese, freshly grated
1/2 tsp fresh black pepper
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In large pot, bring 6 cups of water to a boil.
Meanwhile, in a saute pan over medium-high heat, add
the butter and oil. Once butter is melted, add the
garlic, chile and asparagus. Cook until asparagus is
bright green and starting to brown. Reserve on a
plate. Set aside.
Add pasta to boiling water, add some salt and cook
according to package directions (Barilla takes 9
minutes).
In same saute pan, over LOW heat, add 1 tbsp butter
and 1 tbsp oil and slowly stir in the half-and-half,
pesto sauce, parmesan cheese and black pepper. Stir
and bring to a simmer. Cook for 2 minutes.
Drain pasta well. Add pasta to pesto mixture. Toss
well. Serve on warmed plates topped with asparagus.
Serve with warm bread or rolls.
Makes 2 servings
RisaG
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