Carrots and asparagus spears complement each other beautifully, and look well together too in this easy springtime pasta dish. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 14 ounces (400 g) conchiglie (small shells) or similar pasta
- A bunch of asparagus, about a pound (400 g)
- 2 carrots
- A small onion
- A 6-inch (15 cm) rib of celery
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Set pasta water to boil.
Trim and discard the tough white ends from the asparagus spears. Cut the green parts of the spears in half widthwise, and then quarter them lengthwise to obtain strips of asparagus. Peel the carrots, and cut them into strips using a potato peeler. Mince the onion. Julienne the celery, removing filaments if it has them, blanch it, and pat it dry.
Sauté the minced onion in the oil and butter until it is translucent, and then add the carrots, asparagus, and celery. Season to taste with salt and pepper and cook over a medium flame for 7-8 minutes.
In the meantime, salt the pasta water and cook the pasta. Season the pasta with the sauce and serve at once.
Trim and discard the tough white ends from the asparagus spears. Cut the green parts of the spears in half widthwise, and then quarter them lengthwise to obtain strips of asparagus. Peel the carrots, and cut them into strips using a potato peeler. Mince the onion. Julienne the celery, removing filaments if it has them, blanch it, and pat it dry.
Sauté the minced onion in the oil and butter until it is translucent, and then add the carrots, asparagus, and celery. Season to taste with salt and pepper and cook over a medium flame for 7-8 minutes.
In the meantime, salt the pasta water and cook the pasta. Season the pasta with the sauce and serve at once.
