Spaghetti with Roasted Asparagus and Shaved Parmesan

A girlfriend of mine and I took a cooking class at Sur La Table called “Fresh Pasta and Sauces”.  To read more about our experience, check out my post from a few days ago here:  Fresh Pasta and Sauces Cooking Class.

I decided that our family would begin making fresh pasta more often!  We started by making a dish I learned in class for our Mother’s Day dinner – the boys had so much fun with this and were amazed that we could make spaghetti out of a pile of flour, eggs, and salt.  I plan to make this an annual tradition for us – making pasta together on Mother’s Day – but we’ll also want lots of practice all year long! 

This recipe is courtesy of Sur La Table, I did add about 1/2 cup of Junebug Pinot Grigio to the sauce at the end, but wanted to credit where credit is due!  Thanks Chef Mac!

Please note:  I will write a post on how to make fresh pasta soon – we had a lot going on during our pasta making on Mother’s Day and I didn’t stop to take photos along the way! 

Spaghetti with Roasted Asparagus and Shaved Parmesan
Serves 4
Recipe courtesy of Sur La Table

(no ingredients photo this time – sorry!)
1 recipe Fresh Pasta Dough
1 pound asparagus spears, washed and trimmed
1/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cloves garlic, peeled and minced
1 medium shallot, peeled, trimmed, and minced
1/2 teaspoon crushed red peppers flakes, or to taste
1 cup low-sodium chicken or vegetable broth
2 tablespoons fresh thyme leaves, roughly chopped
1/3 cup grated Parmesan cheese
1/2 cup dry white wine (optional)

To prepare roasted asparagus, preheat oven to 425 degrees and place a rack in the center.  Pour 1/3 cup oil across a rimmed baking sheet and arrange asparagus in an even layer on the pan, rolling to coat with the oil.  Season with salt and pepper and transfer to preheated oven.   Roast until tender, about 8 to 10 minutes.  Remove from oven and cool to room temperature.  Slice asparagus crosswise into 2-inch long pieces and set aside.

Roll pasta to desired thickness and cut into spaghetti using the pasta machine attachment.  Heat a large pot over high heat until boiling.

Place 2 tablespoons butter in a large skillet and heat over medium heat until butter foams.  When foaming subsides, add garlic, shallots, and red pepper flakes.  Cook, stirring often, until vegetables have softened slightly and are fragrant, about 4-5 minutes.  Add broth and thyme, stirring well to combine.  Increase heat to high and cook sauce until reduced by half, about 5-7 minutes. 

Add enough kosher salt to season the water like sea water (seriously – add A LOT of salt).  While salted water boils vigorously, add spaghetti and stir immediately to prevent pasta from sticking.  Boil until pasta is al dente, about 2 to 3 minutes.

Add the pasta directly to the pan with the sauce.  Add Parmesan, asparagus, about 1/4 cup pasta water, and remaining 1 tablespoon butter.  Gently toss to coat the pasta.  Taste and season with salt and pepper.

To serve, divide spaghetti between 4 warmed dinner plates.  Serve immediately.

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