Asparagus and cheese pasta
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Ingredients
- 500 ml (2 cups) short pasta (farfalle, rigatoni ...), uncooked
- 300 gr (2/3 lb) fresh asparagus, trimmed, cut into 1-inch pieces
- 1 small orange pepper, cut into small cubes
- 1/4 cup (65 ml) tomatoes, sun-dried in oil, chopped
- 125 ml (1/2 cup) of chicken broth
- 50 gr (1/5 of a 250 g package) Philadelphia cream cheese or ricotta cheese
- 15 ml (1 tbsp.) Chopped fresh oregano or 5 ml (1 teaspoon) dried oregano
- Oka cheese, in small cubes, to taste
Preparation
Side-by-side mode
- Cook pasta according to package directions, omitting salt. Add the asparagus to the boiling water 4 minutes before the pasta is finished cooking. Drain when there is 2 minutes left of the recommended pasta cooking time and return to the pot.
- Add the bell pepper, sundried tomatoes, broth, cream or ricotta cheese and oregano to the pot. Cook over low heat, stirring, for 5 minutes or until the sauce thickens slightly. Add the Oka cubes. Cook for 1 to 2 minutes or until the cheese melts slightly.
- Serve hot or cold, perfect for the lunch box.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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