The other day I came across an interesting looking pasta at the grocery store called maccheroni calabrese. The maccheroni calabrese is a 2-3 inch long rolled up tubular pasta. I immediately though of using it with asparagus because of the similar shape. I decided to go with a simple alfredo sauce which is a sauce made from butter, cream and parmigiano reggiano. It was an easy and tasty dish. I always enjoy finding new shapes of pasta.
Ingredients:
1 handful asparagus
1 serving Maccheroni Calabrese (or other pasta)
1/2 tablespoon butter
2 tablespoons heavy cream
1 tablespoon parmigiano reggiano
salt and pepper to taste
Directions:
1. Blanch the asparagus and cool under cold water and set aside.
2. Cook the pasta as directed on package.
3. Melt the butter in a pan.
4. Add the cream, parmigiano reggiano, salt and pepper and stir until the cheese has melted.
5. Add the pasta and asparagus and toss to coat.
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