Farfalle with cream, asparagus, and turmeric: a tasty and healthy recipe

Farfalle Pasta with Cream, Asparagus, and Turmeric Recipe

A vegetarian first course, very colorful and with an intense flavor. farfalle with cream, asparagus and turmeric, a perfect recipe for not wasting asparagus stalks, those perhaps a little tougher and their cooking water.

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BENEFITS OF ASPARAGUS

- asparagus they are vegetables from delicate but intense flavourThey are rich in fibre and Vitamin CThey contain mineral salts such as phosphorus, potassium and calcium. They contain a good quantity of antioxidants, folic acid and vitamin B. They have a low calorific value in fact they contain only 25 calories per 100 grams of edible product. They are diuretics and detoxifiers. In short, I am a countless source of benefits for our healthSo let's consume them often and, to avoid waste and do ourselves good, we use all their parts.

CREAM, ASPARAGUS, AND TURMERIC PASTA RECIPE

To bring this dish to the table you need to boil the stems, cut them into cylinders and flavour them with the shallot. Afterwards they are left to cook again wetting them every now and then with their boiling water Set aside to tenderize them. The same cooking water is then used to cook the pasta al dente. This way, you can reuse both the asparagus cooking water and the part of the stems that would otherwise be discarded.

The seasoning is based on cream fresh which wraps the pasta, binding it to the asparagus and giving it a velvety appearance and flavour. The turmeric, then, enriches the dish with a particularly spicy flavour and gives it a sunny, warm and very original color, blending perfectly with the flavor of the vegetablesThe bright green tips of the asparagus complete the dish, making it even more delicious. Accompany the farfalle with cream, asparagus, and turmeric with a a good glass of Chiaretto del Garda or a sparkling rosé Lambrusco.

Ingredients

(For 2 people)

• 250 g of boiled asparagus stalks cut into rounds
• a few boiled asparagus tips
• 180g of farfalle
• 1 large shallot, sliced ​​(or 2 small ones)
• 4 tablespoons of fresh cream
• 1 1/2 tablespoons turmeric
• 2 tablespoons of extra virgin olive oil

Preparation

– Pour theextra virgin olive oil in a non-stick pan and add the peeled and sliced ​​shallot.

– Meanwhile, bring the asparagus cooking water back to the boil.

– When the water boils, add the farfalle and cook them al dente.

– Let the shallots soften over low heat, stirring frequently to prevent them from burning, then add the asparagus stalks, cut into cylinders. Stir and cook over low heat for about ten minutes, occasionally adding a couple of tablespoons of the pasta cooking water. Then, transfer the farfalle, cooked al dente, to the pan with the asparagus using a slotted spoon.

– Mix well and let it cook for a minute over low heat, then add the fresh cream.

– Finally mix and sprinkle the turmeric over the pasta.

– Let it thicken, add a spoonful of cooking water, stir and turn off the heat.

– Immediately divide the pasta into individual plates, garnish with the asparagus tips, which you've kept warm in the meantime, and serve the farfalle with cream, asparagus, and turmeric immediately. Enjoy your meal!

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