Revisiting one of my old favorites today! I used to make this allll the time, then stopped and I’m not sure why. I made it again recently and thought that I should really update my old terrible photos (I’ll leave them in at the bottom for embarrassment/kicks). Sadly, the new photos are only marginally better — I had this idea in my head that I just HAD to use a square plate because I used a square plate last time. Not my finest idea.
Asparagus though? Always a good idea. Unless you have to actually hear me talk when I’m making it — then you might want to just wait to come over until it’s done cooking. Because if we were keeping a list of the annoying things I do, we should put this on the top: when I’m talking about asparagus, I always ask people if they can “uh spare a goose”. Look, I get it. It’s not funny the first time you hear it, and it’s less funny when you hear it for the 4th time in 20 minutes. I just can’t help it.
So… can you uh, spare a goose? Maybe in Port A’bella? I’ll see myself out.
Pssst. If you previously pinned or otherwise bookmarked the old post, that link will still work but the recipe has been updated either way to clear up some typos and just all around poor judgement on my end from when I wrote it up
Here’s the old post if you want it.
I’m going to keep this post short and sweet, as I’m still just feeling yucky. I’ve made this pasta a few times and for some reason it never crossed my mind to post it. If you don’t like mushrooms or asparagus (crazy people!) I think a wide variety of veggies would go great with this sauce.
I’ve tried once or twice to make a quick marinara sauce, and it always fails miserably. My most recent attempt tasted like if I made salsa with vaguely Italian seasonings – not good. This is no marinara sauce, but it is a great sauce for coating pasta and veggies. It’s mild and creamy, slightly cheesey. In one word: delicious. This is by far my current favorite way to eat pasta!
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