Ingredients Jump to Instructions ↓

  1. 1 large bundle of fresh asparagus - trimmed

  2. 2 tablespoons unsalted butter

  3. 2 cloves garlic - minced

  4. 1 leek - sliced thin

  5. 1 cup chicken broth

  6. 1/2 cup dry white wine

  7. salt/pepper

  8. 1 pound ziti

  9. 1/4 cup Parmigiano Reggiano - grated

Instructions Jump to Ingredients ↑

  1. Trim the asparagus {take one stalk bend it and where it snaps naturally is where you trim it} set aside.

  2. Into a large saute pan add butter, garlic and leek. Cook over low heat until onions and leeks are translucent. Add chicken broth, wine and asparagus. Season with pepper. Heat to boiling, then reduce to a simmer. Cover and cook approx 10 minutes OR until asparagus are tender.

  3. WHILE the sauce is cooking, place a large pot of generously salted water onto boil. Add ziti, cook until al dente. Reserve some of the pasta water in case necessary. Drain and set aside.

  4. Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside. Place remaining asparagus and liquid from the pan into a food processor, blender and pulse to combine until it’s a smooth silky consistency. Return sauce to pan.

  5. Place the drained ziti into the pan and toss to combine. If the mixture is too thick for your liking add a bit of pasta water to loosen. Garnish with reserved asparagus tips & Parmigiano Reggiano!


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