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.
Maccheroni Calabrese with Asparagus in Alfredo Sauce
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
- 1 handful asparagus
- 1 serving Maccheroni Calabrese (or other pasta) (gluten free for gluten free)
- 1/2 tablespoon butter
- 2 tablespoons heavy cream
- 1 tablespoon parmigiano reggiano
- salt and pepper to taste
directions
- Blanch the asparagus and cool under cold water and set aside.
- Cook the pasta as directed on package.
- Melt the butter in a pan.
- Add the cream, parmigiano reggiano, salt and pepper and stir until the cheese has melted.
- Add the pasta and asparagus and toss to coat.
Yum! This looks very simple and delicious. I have never seen that pasta shape before. It would be good in pastitsio!
when I first saw the pic, i thought it was white asparagus!
We have this pasta at our local Italian food shope Kevin. They seem to have everything that others don’t have…corn flour, Greek oregano… I love the use of the asparagus and the alfredo for this pasta. Very tasty combination!
I love odd shaped macaroni too!
Me too, I thought it was white asparagus 🙂
the first time i looked at the photo i thought these were green and white asparagus, but after reading the white stuff was pasta.;havent seen a big pasta like that before..:-)
oops looks like im not alone with this “avis” 🙂
That just looks like great fun to eat!