Total Time:

20 min(Preparation)

Servings:

6

Sun-Dried Tomato Spaghettini with Blue Cheese, Asparagus, and Pine Nuts


Ingredients

1 pkg (375 g)CATELLI BISTRO® Sun-Dried Tomato & Basil Spaghettini
2-3 tbsp (30-45 mL)butter
1leek (white and light green part only), thinly sliced
1-1/2 cups (375 mL)whipping cream
10asparagus spears, steamed and cut into 2-inch/5 cm pieces
6 tbsp (90 mL)crumbled Blue cheese
4 tbsp (60 mL)toasted pine nuts

Preparation

1
Cook spaghettini according to package directions.
2
Heat butter; add leek and sauté until tender. Add cream; simmer 3-4 minutes. Stir in asparagus; heat through. Season to taste with salt and pepper.
3
Toss hot spaghettini with cream sauce (if sauce becomes too thick, add a little more cream). Serve topped with cheese and pine nuts.

 

Check out our recipe for our Sun-Fried Tomato Spaghettini with Blue Cheese, Asparagus, and Pine Nuts.

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