Cream pasta with green asparagus and gorgonzola
The sauce is rich, so it's best to use thick, short pasta. The cheese gives it a salty flavor, so add salt to taste
How to make it
1
Bring a pot of water to a boil, add salt, and cook the pasta until al dente (according to the packaged time)
2
In the same pot as step 2, add the asparagus cut into 2cm pieces 3-4 minutes before the end of cooking and boil together
3
Heat A and stir gently until cooked through. Once the cheese has melted, turn off the heat
4
Add the cooked pasta, asparagus, and Parmesan cheese, and season with salt
5
Serve on a plate and garnish with parsley and Parmesan cheese
Materials 1 person
-
[Boil spaghetti]
- Short Pasta
- 60g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Asparagus
- Three
-
[A]
- Gorgonzola cheese
- 40g
-
- Fresh cream
- 100ml
-
- butter
- 5g
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 20g
-
- salt
- A little
-
- For minced parsley
- Appropriate amount
-
- For finishing parmesan cheese
[PR]
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