- Double Bonus
- 8 ounces plain tagliatelle (fresh or dried)
- 8 ounces 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
Cook the pasta in a large pot of boiling salted water. (If using fresh pasta, make the sauce first, as fresh pasta requires little 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 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
654 calories; 34g total fat; 124mg cholesterol; 411mg sodium; 67g carbohydrates; 9g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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