Linguine With Asparagus Cream And Bottarga – a delicious recipe with linguine, asparagus, double cream, bottarga, garlic, bottarga. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan heat up the cream and garlic, you don't need to bring to the boil. Take off the heat, remove the garlic, then set the pan aside. Cook the asparagus stalks in boiling salted water about 4/5 mins until tender, drain them place them into the cream. Blend with a food processor or hand blender until smooth. Add the 4 tsp of grates bottarga and mix well with a spoon.
2
Cook the pasta and 2 minutes before the end of cooking time throw in the asparagus tips. Drain the pasta and place it in a pan with the cream, toss in a low heat.
222
kcal
Calories
21
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 9/16 ounces linguine, 9/16 pound asparagus, 1 cup double cream, 4 bottarga, and more.
Yes, Linguine With Asparagus Cream And Bottarga falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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