I have used the butter pasta recipe so much since Ramadan as it is a quick and delicious and easy dish to make any time. This time I paired it with some Spring vegetables, notably asparagus and baby corn. The lovely thing is that the thin asparagus cooks to almost the same proportion as the spaghetti.
Ingredients:
250g spaghetti
50g butter
1 cup grated parmesan
150g thin asparagus
Method:
Add enough water over a pot of the pasta until it is just barely covered. Add some salt. Boil and cook the pasta until desired doneness. Five minutes before, add the asparagus to the pasta. Do not drain, the starchy water is what makes the silky sauce. There should be about a cup of water left in the pot.
Add the butter and stir until melted. Stir in parmesan to create a velvety, creamy emulsion.
Garnish with more parmesan and serve immediately.
صحة و عافية
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