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Recipes of Pamela Sheldon Johns

 

 
 

Garganelli agli Asparagi

(Garganelli with Asparagus)

In the spring, this is delightful with asparagi selvatica, wispy wild asparagus.
This recipe calls for dried garganelli, or the short dried pasta of your choice.

½ cup butter
1 pound asparagus, blanched and cut into 3-inch-longpieces
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound garganelli
½ cup freshly grated
Parmigiano-Reggiano cheese

In a large skillet, melt the butter over low heat. Add the asparagus and toss to coat. Season with salt and pepper and set aside.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain, toss with the asparagus and Parmigiano-Reggiano. Turn into a warmed serving bowl and serve at once.
Serves 6



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
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