~ simple one plate spring supper
1 lb. penne pasta
4 Tbsp. extra-virgin olive oil
1 julienne sliced red onion
2 cloves minced garlic
1 lb. blanched diagonally cut asparagus
2 julienne sliced peppers (one yellow & one orange)
1/2 tsp. white pepper
1/3 cup white wine
1 1/2 cup half & half
coarse salt to taste
1/2 cup toasted pistachio nuts
1 cup freshly grated Parmesan cheese
- While pasta is cooking, saute garlic and onion in olive oil until limp. Add asparagus and peppers and cook until tender crisp. Pour in wine, bring to boil, reduce heat and simmer 2 minutes.
- Pour in half & half, white pepper and salt. Simmer 2 minutes.
- Drain pasta and combine with asparagus sauce. Add Parmesan cheese, toss, and serve in large pasta bowl, topped with toasted pistachios. Pass additional grated cheese. Serve with Herbed Topped Bread.
Combine 1 egg white & 1 Tbsp. water. Brush egg wash over French baguette. Secure herbs (e.g. dill, thyme, chives, rosemary, parsley, etc.) decoratively over bread and secure by gently brushing with additional egg wash. Bake in 350-degree oven for 5 minutes or until dry.