Ingredients with Measurements:
- 1 pound tollatsch pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking asparagus and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the tollatsch pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Add the asparagus to the skillet and sauté for 5-7 minutes until tender.
4. Add the cooked tollatsch pasta to the skillet with the asparagus and toss to combine.
5. Sprinkle the grated Parmesan cheese over the top of the pasta and asparagus and toss again to combine.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking asparagus and sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Tollatsch pasta can be substituted with any other pasta of your choice.
- Asparagus can be substituted with green beans or broccoli.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for added protein.
- Use cherry tomatoes instead of asparagus for a different flavor profile.
- Add chopped fresh herbs like basil or parsley for added freshness.
Tips and tricks:
- Be sure to trim the tough ends off of the asparagus before cooking.
- Reserve some of the pasta water to add to the skillet if the sauce is too thick.
- Use a vegetable peeler to shave thin slices of Parmesan cheese over the top of the pasta for added texture and flavor.
Storage instructions:
- Store any leftover tollatsch with asparagus and Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the pasta in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the tollatsch with asparagus and Parmesan in a large pasta bowl for a rustic presentation.
Garnishes:
- Garnish with chopped fresh herbs like basil or parsley for added color and flavor.
Pairings:
- Serve with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
- Garlic bread or a crusty baguette would be a great addition to this dish.
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to the skillet to thin it out.
Food safety advice:
- Be sure to cook the asparagus until it is tender to ensure it is safe to eat.
Food history:
- Tollatsch pasta is a traditional pasta from the Trentino-Alto Adige region of Italy.
Flavor profiles:
- The tollatsch pasta is tender and chewy, while the asparagus adds a fresh and slightly sweet flavor. The Parmesan cheese adds a salty and nutty flavor to the dish.
Serving suggestions:
- Serve the tollatsch with asparagus and Parmesan as a main course for dinner or as a side dish for a larger meal.
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