For this quick springtime pasta dish, simply saute some garlic and shallots with asparagus tips, season with fresh tarragon and thyme and toss with warm pasta and grated Pecorino cheese. Delicious!
1 person made this
1 shallot, finely chopped
2 cloves garlic
200g asparagus tips
1 sprig fresh tarragon, chopped
1 sprig fresh thyme, chopped
400g short pasta, such as conchiglie (shells)
1 lemon, juiced
salt and pepper, to taste
grated Pecorino cheese for serving
Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in a large pan; add shallot and cook until soft, about two minutes. Add whole garlic cloves and cook until golden. Stir in asparagus tips; coat in butter and cook for 5 to 7 minutes or until they start to soften but are still crunchy. Season with salt, pepper, fresh tarragon and thyme. Discard the garlic.
Meanwhile, cook the pasta in abundant salted water until "al dente".
Drain the pasta and reserve a ladle of cooking water. Add the pasta to the asparagus pan, toss, pour lemon juice and cook all together for about 1 minute. Season to taste, adding some cooking water to keep it moist.
Divide onto plates; sprinkle over grated Pecorino cheese and serve.