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Bow-Tie Pasta, Asparagus, Toasted Almonds & Browned Butter

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Bow-Tie Pasta, Asparagus, Toasted Almonds and Browned Butter

A quick and easy vegetarian pasta main dish with pizzazz. Fun farfalle pasta tossed with nutty almonds and asparagus in tangy buttery sauce.

 

Yield

4 servings

Prep

5 min

Cook

15 min

Ready

20 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound bow-tie pasta (farfalle)
farfalle
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1 tablespoon olive oil
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1 pound asparagus
cut into 1 inch lengths
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3 cloves garlic
thinly sliced
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2 shallots
thinly sliced
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½ teaspoon black pepper
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½ teaspoon salt
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6 tablespoons butter, unsalted
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1 cup almonds
sliced
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¼ cup sherry vinegar
1 teaspoon thyme
fresh, chopped
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1 cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
453.6 g bow-tie pasta (farfalle)
farfalle
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15 ml olive oil
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453.6 g asparagus
cut into 1 inch lengths
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3 cloves garlic
thinly sliced
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2 each shallots
thinly sliced
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2.5 ml black pepper
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2.5 ml salt
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9E+1 ml butter, unsalted
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237 ml almonds
sliced
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59 ml sherry vinegar
5 ml thyme
fresh, chopped
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237 ml Parmesan cheese
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Directions

Cooke the pasta in salted water until al dente. Drain and return to the pot.

Meanwhile, heat the oil in a non-stick skillet over medium-high heat until just beginning to smoke. Add the asparagus and cook, undisturbed until beginning to color, about one minute.

Add the shallots, garlic, salt and black pepper. Cook, stirring until asparagus is tender crisp, about 4 to 5 minutes. Transfer to a plate and set aside.

Using the same skillet, over medium-high heat, add the butter. Once the bubbling has finished, add the almonds and cook until the almonds are toasted and the butter is fragrant and nutty.

Remove from heat and add the vinegar and fresh thyme, add the asparagus and toss to coat.

Add to the pasta with ½ cup of grated Parmesan cheese and toss together.

Serve straight away, with the remaining Parmesan cheese as a topping.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Seriously delicious. I only used 2 tablespoons of vinegar and it was plenty - didn't want to overpower the dish.

 

 

Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 88042% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 691mg 29%
Total Carbohydrate 32g 32%
Dietary Fiber 9g 36%
Sugars g
Protein 65g
Vitamin A 30% Vitamin C 14%
Calcium 40% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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