pasta al romanoff

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Ingredients for 4 people:
  • 800 g fresh pasta (e.g. penne)
  • 300 g green asparagus
  • 1–2 small twigs rosemary
  • 1 Onion
  • 250 g Strawberries
  • 2 TABLESPOONS Olive oil Olivenöl
  • 2 TABLESPOONS Balsamic vinegar
  • 250 ml Vegetable broth ̈he
  • 3 TSP pickled green peppercorns
  • 250 g Whipped cream
  • 50 g freshly grated parmesan
  • 7-10 Tbsp juice of 1/2 lemon

Directions

  1. 1

    Cook the pasta in plenty of boiling salted water (approx. 1 teaspoon salt per litre) in a large pot until al dente (approx. 1 1⁄2

  2. 2

    Wash the asparagus and cut off about 3 cm from the bottom. Cut the stalks into slices about 1 cm wide. Wash the rosemary, shake dry and chop the needles. Peel and chop the onion. Wash and clean the strawberries and cut them in half or quarters depending on size.

  3. 3

    Heat the oil in a wide saucepan. Sauté the asparagus, fry the rosemary and onion briefly. Deglaze with vinegar and stock, bring to the boil. Add peppercorns. Add cream and 40 g parmesan. Bring to the boil so that the cheese melts and the sauce thickens. Season to taste with lemon juice, salt and pepper

  4. 4

    Drain the pasta and mix into the sauce. Fold in strawberries. Serve and sprinkle with the rest of the Parmesan

Categories & Tags

Miscellaneousvery easyPasta