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This recipe is fantastic! I mad eit last night. I used dry Vermouth (glad I did) and fresh asparagus (full bunch). Recipe needs to add 1/2 teasp of salt and if your asparagus is thick cut it in half lengthwise. Don't use 500g of pasta, it's too much. I used spaghetti and wished I used less AND broke it in half first to make mixing easier. As a trick, if you add extra oil you can stop at step 4. It's exactly the same as a sauce at a local restruant, and only takes 10mins ;-) Fresh herbs will make all the difference in the world. YUM!
Oh, this was so creamy and so good. Not strong in flavor, just perfect! I used dried herbs instead of fresh (half of the amt. listed), I added fresh mushrooms, and I added a little extra garlic. For the wine I used White Zinfadel. I am unsure of the amount of angel hair used because we tossed it to the way we like it coated, lots of sauce covering it! Can't forget the asparagus, I used 2 cans of asparagus tips WELL drained (wouldn't spend $12 on fresh). It is a keeper, have extra so I will freeze it with my vac sealer.
Impressive results. Serious gormet flavour; simple, subtle and well rounded. We scaled it down a bit & didn't have any roasted capsicums on hand, so we grilled & skinned our own, fresh from the garden. We used white wine, 2 bunches of asparagus, lite cream and bow-tie pasta. We'll be happy to make this again, for guests.
This was OUTSTANDING! I vacationed in Italy and I can remember that one of my favorite meals there was this pasta with asparagus sauce. The other day, we were having some people over for dinner, and I wanted to see if I could find a similar recipe. I found yours, and everyone loved it! I think this might have been even better than the dish I had in Italy! Thanks a bunch!
yum! It might need a little salt but besides that good. I added mushrooms and I didn't have peppers on hand. Still turned out well!