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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 6 asparagus spears
- 7/8 pound pasta Pipe Rigate
- slivered almonds
- 2 1/2 tablespoons sauce Almond- truffle
- 3 tablespoons heavy cream
- olive oil
- salt
- pepper
Method
- Steam asparagus, set aside.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Meanwhile, heat a frying pan and saute almonds until toasted. Remove from heat and set aside.
- On the same pan, heat 1 tbsp. olive oil and add almond- truffle sauce.
- Add cream, salt and pepper and toss to combine.
- Toss pasta with sauce.
- To serve, put the pasta with almonds and truffle sauce, sprinkle with toasted almonds and top with asparagus spears.
