TAGLIATELLE w/CREAMY ASPARAGUS SAUCE

By BobD

Ingredients

• 8 oz plain tagliatelle (fresh or dried)
• 8 oz spinach tagliatelle (fresh or dried)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 6 scallions or shallots, chopped
• 1/2 cup dry white wine
• 1 1/4 cups heavy cream
• 1/3 cup sour cream
• 1/3 cup shredded fresh basil
• 1 cup freshly grated parmesan cheese
• 1 large bunch asparagus, cut into short lengths
• Extra Parmesan shavings, for serving

Preparation

Step 1

Cook the pasta in a large pot of boiling salted water. (If using fresh pasta, make the sauce first, as fresh pasta requires only a brief cooking time.) Drain well.


While the pasta is cooking, make the sauce. Heat the oil in a pan, add the onions and garlic and cook until soft. Add the scallions (shallots) and stir until soft. Stir in the wine, cream, sour cream, basil and grated parmesan. Stir until heated through - do not boil. Stir the sauce into the pasta.


Just before serving, blanch the asparagus in boiling water until just tender. Drain.


Serve the pasta in warmed bowls; top with the asparagus and Parmesan shavings.