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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
This dish is pure comfort food to me!
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Ingredients
- 3 Tbsp. salted butter
- 1 large shallot or 1/2 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1/4 cup white wine
- 1 1/2 cups half-and-half
- 1 cup heavy cream
- 1 cup freshly grated pecorino, plus more for garnish
- Kosher salt, to taste
- 12 oz. cavatappi, penne or other short pasta
- 2 bunches asparagus (about 2 pounds), ends trimmed, cut into 1-inch pieces
- 4 oz. sugar snap peas, cut into 1/2-inch pieces
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
Directions
- Step 1Melt the butter in a large skillet over medium heat. Add the shallot and cook, stirring frequently, until soft, about 3 minutes. Add the garlic and stir until softened and aromatic, about 30 seconds. Pour in the wine and scrape up any browned bits from the pan. When the wine has reduced by a little less than half, stir in the half-and-half and simmer until thickened slightly, about 3 minutes. Add the heavy cream and stir to combine. Add the pecorino and stir until bubbly and slightly thick.
- Step 2Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last minute of cooking, add the asparagus and snap peas to the pot.
- Step 3Drain the pasta and vegetables and add to the sauce. Add the parsley and mint and toss to combine. Serve with extra cheese for garnish.
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