• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    CREAM OF ASPARAGUS JUMBO SHELLS PASTA WITH roasted cherry tomatoes

    This cream of asparagus occurred to me one day, preparing grape tomatoes in the oven. I was wondering how I could use them other than as an appetizer and so I came up with the idea for this extremely simple, creamy vegetarian pasta recipe (we can save the proteins for another dish!). I really enjoy the cream of asparagus and I love prepare it often: it’s simple and always a success. You don’t need butter or cream, only high-quality extra virgin olive oil! The result is a playful dish, full of color and reminiscent of the festivities, which is also perfect for getting children to eat vegetables.

    JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS and roasted cherry tomatoes

    definite

    • 14 oz (400 gr) jumbo shells pasta
    • 1 lb (450 gr) grape tomatoes (see recipe here)
    • 1 lb (450 gr) asparagus
    • 6 tbsp  extra virgin olive oil
    • ½ oz (15 gr)  grated Parmigiano Reggiano cheese
    • to taste parsley
    • 2 cloves of garlic
    • to taste black pepper
    • to taste table salt

    asparagus, grape tomatoes and jumbo shells pasta

    FIRST STEPS

    If you have not already done so, prepare the grape tomatoes (see recipe here), here I seasoned them just with olive oil, salt, and pepper. In this case, we can use them without preserving in oil. Wash the asparagus, remove the white part and cut the tips, which we will use later. Boil the asparagus stalks along with 1 clove of crushed garlic 10 minutes into lightly salted water.

    asparagus

     

    CREAM OF ASPARAGUS

    When the asparagus are ready, drain them saving the cooking water and rinse under cold water to stop cooking and retain color. In the same water, boil the asparagus tips for 2 minutes into the water previously saved. Meanwhile, brown a crushed clove of garlic in 3 tablespoons of olive oil. Now, drain the asparagus tips and in the same water boil the jumbo shells pasta. Use a mixer to blend the asparagus stalks along with 3 tablespoons of olive oil, grated Parmigiano Reggiano, parsley and boiled garlic.

    cream of asparagus

    FINISHING 

    When the garlic is golden, saute the asparagus tips in a pan for 5 minutes on high heat. After that, add the boiled jumbo shells, and finally add the cream of asparagus, tossing until creamy. Eventually, add the grape tomatoes last and serve immediately, completing with a sprinkling of Parmigiano Reggiano cheese and black pepper.

    sauteed asparagus

     

    TAKE A LOOK AT THIS

    ROASTED CHERRY TOMATOES IN OIL WITH MIXED HERBS

    pomodorini in forno sott'olio

    PRINTABLE VERSION

    JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS and roasted cherry tomatoes
     
    Print
    Prep time
    25 mins
    Total time
    25 mins
     
    This cream of asparagus occurred to me one day, preparing grape tomatoes in the oven. I was wondering how I could use them other than as an appetizer and so I came up with the idea for this extremely simple, creamy vegetarian pasta recipe (we can save the proteins for another dish!). I really enjoy the cream of asparagus and I love prepare it often: it’s simple and always a success. You don’t need butter or cream, only high-quality extra virgin olive oil! The result is a playful dish, full of color and reminiscent of the festivities, which is also perfect for getting children to eat vegetables.
    Author: Filippo Trapella
    Recipe type: Pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 14 oz (400 gr) jumbo shells pasta
    • 1 lb (450 gr) grape tomatoes (see recipe HERE)
    • 1 lb (450 gr) asparagus
    • 6 tbsp extra virgin olive oil
    • ½ oz (15 gr) grated Parmigiano Reggiano cheese
    • to taste parsley
    • 2 cloves of garlic
    • to taste black pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      If you have not already done so, prepare the grape tomatoes (see recipe here), here I seasoned them just with olive oil, salt, and pepper. In this case, we can use them without preserving in oil. Wash the asparagus, remove the white part and cut the tips, which we will use later. Boil the asparagus stalks along with 1 clove of crushed garlic 10 minutes into lightly salted water.
    2. asparagus
    3. CREAM OF ASPARAGUS
      When the asparagus are ready, drain them saving the cooking water and rinse under cold water to stop cooking and retain color. In the same water, boil the asparagus tips for 2 minutes into the water previously saved. Meanwhile, brown a crushed clove of garlic in 3 tablespoons of olive oil. Now, drain the asparagus tips and in the same water boil the jumbo shells pasta. Use a mixer to blend the asparagus stalks along with 3 tablespoons of olive oil, grated Parmigiano Reggiano, parsley and boiled garlic.
    4. FINISHING
      When the garlic is golden, saute the asparagus tips in a pan for 5 minutes on high heat. After that, add the boiled jumbo shells, and finally add the cream of asparagus, tossing until creamy. Eventually, add the grape tomatoes last and serve immediately, completing with a sprinkling of Parmigiano Reggiano cheese and black pepper.
    3.5.3226

    JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS and roasted cherry tomatoes

    « ROASTED CHERRY TOMATOES IN OIL with mixed herbs
    CHOCOLATE FUDGE MUFFIN with blueberries whipped cream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme