Pasta with purple asparagus, seafood and creamy sauce

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A dish with a fantastic palette of colors and flavors. Cooking cuttlefish ink pasta with asparagus and seafood with an amazing recipe by @kirievskyfoodblog.

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Ingredients:

  • 200 g of purple asparagus
  • cuttlefish ink pasta
  • seafood mix
  • 2 cloves of garlic
  • cream 33%
  • cherry tomatoes
  • parsley
  • olive oil
  • black pepper, salt

Cooking method:

  1. Wash the purple asparagus and cut it into 2–3 cm pieces. Toss them in salted boiling water for 1 minute, then immediately put in ice water.
  2. Boil the pasta in salted water until cooked al dente.
  3. Place chopped garlic, cherry tomatoes and seafood mix in a preheated skillet with olive oil. Let them stew.
  4. Add boiled asparagus and pasta there. Salt and pepper to taste.
  5. Pour with cream and simmer for 10 minutes.
  6. Before serving, you can garnish the dish with finely chopped parsley.

Enjoy it with your guests!