• ½ tablespoon unsalted butter
  • 1 leek
  • 4 scallions
  • ½ cup parsley, minced
  • 2 tbsp white wine
  • 8 oz. pasta
  • 1 ½ cups asparagus tips, steamed
  • 1 tablespoon heavy cream
  • 4 oz. Muenster cheese, finely diced


1. Wash the leek, and cut off all but the white (-ish) part. Thinly slice the remaining part. Do the same with the scallions, but mince them. Combine leeks, scallions, and minced parsley in a bowl.
2. Put a large pot of water on to boil over medium-high heat for the pasta.
3. Meanwhile, melt the butter in a large skillet and sauté the leek, scallions, and parsley over low heat until the leek softens, about 10 minutes. Add the wine and stir until most of the liquid has evaporated, about 2 minutes. Add salt to the pasta water and put the pasta in to boil.
4. While the pasta's cooking, add the asparagus to the leek mixture and toss swiftly to combine the other ingredients. Turn off the heat.
5. Add the cream to the asparagus mixture and stir to blend.
6. Drain the pasta in a colander. Before it's thoroughly drained, set the colander back over the cooking pot, so that some of the pasta water drips into the pot. Toss the pasta back into the pot, adding the asparagus mixture and the Muenster immediately. Stir vigorously with a wooden spoon until well combined, transfer to a serving bowl, and serve at once.


Serving Ideas : Use a short, wide pasta, like penne.


Main Course, Pasta & Pasta Sauces, Roundeye, Vegetarian Dishes


Diana Shaw


4 servings




European : Mediterranean : Italian