Angel Hair Pasta with Creamy Asparagus Sauce

A very decadent creamy Italian pasta dish. You could substitute spagetti if you can't find angel hair pasta.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 8  green shallots, chopped
• 4  cloves garlic, crushed
• 1⁄4 cup vermouth or 1⁄4 cup dry white wine
• 2  tablespoons fresh basil, chopped
• 2  tablespoons flat leaf parsley, chopped
• 2  teaspoons fresh oregano, chopped
• 600  ml  cream
• 1  cup  roasted sweet pepper, drained and sliced
• 1⁄2 cup parmesan cheese, freshly grated
• 500  g angel hair pasta
• 4  bunches asparagus, chopped

Directions

1. Heat the oil in a pan and add the garlic and shallots.
2. Cook until tender.
3. Add vermouth and herbs.
4. Simmer uncovered for about 5 minutes until the liquid is almost all evaporated.
5. Add cream and peppers and simmer about 5 minutes.
6. Remove from the heat and stir in parmesan.
7. Steam the asparagus until just tender and add to the sauce.
8. Cook the angel hair pasta in a large pot of boiling water until al dente.
9. Drain the pasta and add it to the asparagus sauce.
10. Toss it through gently until well combined.
11. Place in a large serving dish to serve or on individual plates.