Tagliatelle with Asparagus and Edamame
What You Need
- 2 tbsp salted butter
- 1 shallot, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup shelled edamame
- 1/2 lb fresh Michigan Asparagus, trimmed and cut into bite sized pieces
- 2/3 cup heavy cream
- 1/2 cup grated parmesan
- 1/2 tsp black pepper
- 1 lb tagliatelle pasta
- 1/3 cup shaved parmesan cheese
Easy
4
Fresh Asparagus
What You Do
Bring a large pot of salted water to a boil.
In a large rimmed skillet, saute over medium heat shallots 1 tbsp butter till soft. Add garlic and cook for an additional minute.
Add remaining butter and olive oil to the skillet. Add asparagus and edamame to the skillet. Saute for 5-6 minutes on medium low heat.
While vegetables are cooking, add the pasta to the boiling water. Cook for 6-7 minutes. Drain and set aside while you finish the sauce.
Add the heavy cream to the veggies. Simmer for 2 minutes. Add the grated parmesan and pepper. Toss the pasta in the sauce.
Serve with shaved parmesan cheese on top.
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