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Cook pasta as directed on package. Drain well
Meanwhile, heat oil in large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add stock and wine. Bring to boil; cook 5 minutes or until reduced by half. Add peas and asparagus; cook 3 minutes or until asparagus is tender-crisp. Stir in butter, crème fraîche, herbs and cayenne pepper. Reduce heat to low; simmer 3 minutes
Stir in pasta and ricotta salata; toss to coat well. Season with sea salt and pepper
Alicia | October 25, 2014 |