Shells with Asparagus and Carrots - Conchiglie con Asparagi e Carote INGREDIENTS:
14 ounces (400 g) conchiglie (small shells) or similar pasta
A bunch of asparagus, about a pound (400 g)
2 carrots
A small onion
A 6-inch (15 cm) rib of celery
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
PREPARATION:
Set pasta water to boil.
Trim and discard the tough white ends from the asparagus spears. Cut the green parts of the spears in half widthwise, and then quarter them lengthwise to obtain strips of asparagus.
Peel the carrots, and cut them into strips using a potato peeler. Mince the onion. Julienne the celery, removing filaments if it has them, blanch it, and pat it dry.
Sauté the minced onion in the oil and butter until it is translucent, and then add the carrots, asparagus, and celery. Season to taste with salt and pepper and cook over a medium flame for 7-8 minutes.
In the meantime, salt the pasta water and cook the pasta. Season the pasta with the sauce and serve at once.
Total Serving: 4
Prep Time : 20min Cook Time : 30min Course : Entree, Pasta Special : Easy, Egg-Free, Vegetarian Type of Prep : Boil, Sauté Cuisine : Italian Occasion : Family Dinner, Spring
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