Cream pasta with green asparagus and gorgonzola
The sauce is rich, so it is recommended to make it with thick short pasta. The cheese is salty, so add salt while you taste it.
How to make it
1
Boil water in a pot, add salt, and cook the pasta to al dente. (In this case, it is displayed as time)
2
To the same pot as 2, 3-4 minutes before boiling, add 2cm slices of asparagus and boil together.
3
Heat A over a heat and lightly mix and cook it all the way through. Turn off the heat when the cheese has melted.
4
Add boiled pasta, asparagus and parmesan cheese, mix and season with salt.
5
Place on a plate and sprinkle with parsley and parmesan cheese to finish off.
Materials 1 person
-
[Boil spaghetti]
- Short Pastady
- 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
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