Tagliatelle with fresh asparagus in creamy sauce

A fast but delicious pasta dish with one of the most tasty Spring-time vegetables, the asparagus. Nothing complicated about this recipe and with just a few ingredients which gives you the chance to create a tasty, filling and light meal in no time for the whole family!

Recipe from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 4 people):
500gr.of tagliatelle pasta
20 fresh asparagus
250ml of single cream
200gr. of Greek Kefalotyri cheese, half grated and half in shavings (or parmesan or pecorino)
3 cloves of garlic, cut in quarters
salt
black pepper

Method:
Cut the bottom part off the asparagus, discard the threads and cut into small pieces. Blanch in boiling salted water on medium heat for about 2-3 minutes and drain in a colander.

Put the cream and the garlic in a saucepan and cook for 3 minutes on medium heat. Pass the mixture through a fine sieve and discard the garlic.

Boil the pasta in plenty of salted water according to your preference. Drain in the colander and transfer back to the pot. Pour over with the cream and stir. Add the asparagus in the pot, sprinkle with the grated part of the cheese and stir again.

Serve in warm plates, scattering on top with the cheese shavings, season with plenty of pepper and serve immediately.