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EatSmarter exclusive recipe

Tagliatelle with Asparagus Puree

and Feta Cheese

Tagliatelle with Asparagus Puree

Tagliatelle with Asparagus Puree - Welcome the asparagus season with this quick dish

375
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 2 servings
500 grams green Asparagus
1 Garlic clove
1 tablespoon Olive oil
Salt
Pepper
½ teaspoon brown Sugar
150 milliliters Vegetable broth
100 grams Tagliatelle
80 grams Feta cheese
6 sprigs Parsley
½ Lime
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Kitchen utensils

1 Pot, 1 Sieve, 1 Cutting board, 1 Large knife, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Citrus juicer, 1 non-stick Skillet, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Small bowl, 1 Peeler

Preparation steps

Tagliatelle with Asparagus Puree preparation step 1
1

Rinse and dry asparagus, peel lower third of spears if desired, cut off woody ends then cut asparagus into pieces.

Tagliatelle with Asparagus Puree preparation step 2
2

Peel garlic and chop finely.

Tagliatelle with Asparagus Puree preparation step 3
3

Heat oil in a non-stick skillet. Sauté garlic and asparagus for about 5 minutes, then season with salt, pepper and sugar. Remove and set aside 2 tablespoons chopped asparagus.

Tagliatelle with Asparagus Puree preparation step 4
4

Pour hot broth into skillet and cook asparagus over medium heat for about 8 minutes.

Tagliatelle with Asparagus Puree preparation step 5
5

Meanwhile, cook pasta in a pot of boiling salted water until al dente according to package instructions.

Tagliatelle with Asparagus Puree preparation step 6
6

Crumble feta cheese.

Tagliatelle with Asparagus Puree preparation step 7
7

Rinse parsley, shake dry, pluck off leaves and chop coarsely.

Tagliatelle with Asparagus Puree preparation step 8
8

Drain pasta, reserving 1-2 tablespoons cooking water. Drain well.

Tagliatelle with Asparagus Puree preparation step 9
9

Squeeze juice from lime half.

Tagliatelle with Asparagus Puree preparation step 10
10

Pour asparagus and cooking broth with about 5 tablespoons of pasta water into a high vessel and puree with an immersion blender. Season with salt, pepper and lime juice. Toss pasta with puree and serve topped with reserved asparagus pieces and the feta cheese and parsley.