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Ingredients
- 500 g (1 lb 2 oz) tagliatelle pasta
- 200 g (7 oz or about 16) asparagus spears, cut into short pieces
- 40 g (1½ oz) butter
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 310 ml (10¾ fl oz/1¼ cups) pouring (whipping) cream
- 50 g (1¾ oz/½ cup) finely grated parmesan cheese
- extra parmesan cheese, shaved, to garnish
Method
1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
2. Heat the butter in a frying pan, add the asparagus and stir over medium heat for 2 minutes, or until just tender. Add the chopped parsley, basil, cream, salt and pepper. Cook for 2 minutes.
3. Add the parmesan cheese to the pan and stir well. When thoroughly mixed, add the sauce to the warm pasta and toss gently to distribute ingredients evenly. Serve in warmed bowls with shavings of parmesan cheese.
