Creamy asparagus pasta from Christopher Kimball's Milk Street Magazine, Mar/Apr 2019 (page 5)

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Notes about this recipe

  • anya_sf on March 06, 2019

    I cooked 12 oz pasta, but didn't increase the sauce, and there was still plenty to coat the pasta. This dish was quick and easy to make and quite tasty. My son thought it was avocado rather than asparagus, since the asparagus is chopped so finely and is fairly rich from the cream. We enjoyed it.

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