Creamy asparagus and mint pasta from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 291) by Samin Nosrat

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Notes about this recipe

  • k_tlin on March 28, 2025

    I didn't mind this! personally, I like to do a cream based sauce a different way, but was happy to learn a new technique! had some trouble with the sauce breaking but it still kept well in the fridge

  • kayanelson on April 28, 2022

    I really loved this. So simple to make. I loved the mint but my daughter thought it was a bit too much. Chives or basil would work also,

  • Astrid5555 on June 06, 2020

    This was really good, manageable for a weekday lunch. Did not blanch the asparagus in the pasta cooking water, but sautéed the cut spears in a pan together with the yellow onions. Loved the addition of fresh mint!

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