Farfalle with Alfredo Sauce & Asparagus

June 08, 2017

The fresh asparagus is outstanding this time of year! This quick dinner will do the trick! Add a glass of wine a chunk of crusty bread and start getting ready for the weekend!

Farfalle with Alfredo Sauce & Asparagus

• 1 lb. fresh asparagus
• 1 lb. farfalle pasta
• ¼ cup butter, cut into pieces
• 1 cup whipping cream
• Pinch grated nutmeg
• ¾ teaspoon salt
• 1/8 teaspoon freshly cracked black pepper
• ½ cup grated Parmesan cheese, plus more for serving

Instructions:

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1” pieces.
2. In a large pot of boiling, salted water, cook the farfalle until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
3. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.
4. Serve with additional Parmesan.

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