The other day I came across an interesting looking pasta at the grocery store called maccheroni calabrese. The maccheroni calabrese is a 2-3 inch long rolled up tubular pasta. I immediately though of using it with asparagus because of the similar shape. I decided to go with a simple alfredo sauce which is a sauce made from butter, cream and parmigiano reggiano. It was an easy and tasty dish. I always enjoy finding new shapes of pasta.
1 handful asparagus
1 serving Maccheroni Calabrese (or other pasta)
1/2 tablespoon butter
2 tablespoons heavy cream
1 tablespoon parmigiano reggiano
salt and pepper to taste
1. Blanch the asparagus and cool under cold water and set aside.
2. Cook the pasta as directed on package.
3. Melt the butter in a pan.
4. Add the cream, parmigiano reggiano, salt and pepper and stir until the cheese has melted.
5. Add the pasta and asparagus and toss to coat.