LIFESTYLE Real Cooking
This classic recipe can best be described as
tagliatelle Alfredo’s rich uncle. It is a joyous salute
to excess, a luxurious combination of ingredients,
flavours, textures and aromas.
PA S TA W I T H
A S PA R AG US
AND
GORGONZOLA
52 farmer’sweekly 2 AUGUST 2019
To make this pasta for
four, you will need:
300g tagliatelle pasta
450g fresh asparagus
1 medium onion (120g)
2 spring onions (greens only)
2 heaped tablespoons
of freshly chopped parsley
2 cloves of garlic
50ml extra-virgin olive oil or
slightly more, depending on
the depth of the skillet
150g Gorgonzola or any similar
cheese, such as Stilton
250ml heavy cream
50g butter
Generous pinch of freshly
ground black pepper
Pinch of freshly ground nutmeg
80g pecans or walnuts
1
Coarsely chop the nuts of
your choice, and finely chop
the parsley. Peel and thinly
slice the onion. Crush, peel and
finely chop the garlic. Chop
the spring onion greens into
5mm sections. Cut the tough
bit off each asparagus spear
and slice the remainder into
30mm sections on the diagonal
for a better appearance.2
Crumble the cheese with
your hands and set aside.3
Bring a large pot of lightly
salted water to a rolling
boil and cook the pasta for the
time suggested on the packet.
For the last few minutes of pasta
boiling time, add the sections
of fresh asparagus. When
cooked, drain and set aside.4
Select a large, cast-iron
skillet or stainless steel
frying pan, and bring the olive
oil up to medium heat. Sweat
the garlic and onions until the