This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pasta Asciutta
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- #62018
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound fettucine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1 cup grated Parmesan cheese (good quality)
1/4 cup finely chopped fresh basil (optional)
directions
Peel potatoes and cube (cut to 3/4 to 1 inch pieces). Boil potatoes in salted water until tender. Do not over-cook.
Meanwhile, steam string beans until tender but still crisp and set aside with potatoes.
In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute until golden crisp.
Meanwhile, cook pasta noodles in salted water. Cook al dente. Drain, add potatoes, string beans and toss gently.
Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, Parmesan cheese and work through very gently.
Serve this pasta dish with extra Parmesan cheese and French bread.
To add a pesto flavor, sprinkle with finely chopped fresh basil (basilica) and toss gently to coat.
added by
laurenzi
nutrition data
Nutritional data has not been calculated yet.
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