Pasta with asparagus and orange sauce
Try this pasta with asparagus and orange sauce
Peel the asparagus and cut off the woody undersides. Cut into pieces of 4 cm and boil for 4 minutes in boiling water with salt.
Remove the pan from the heat source and let the vegetables in the cooking liquid.
Cook the tagliatelle al dente according to the instructions on the package.
Roast the pine nuts in a dry, hot frying pan until golden brown.
Peel the oranges thick and cut the wedges from the fleece. Collect the juice.
Cut the onions into small rings.
Clean the garlic and chop it.
Fry the garlic in hot oil. Add coriander, wine, orange juice, bouillon tablet and cooking cream and stir well. Add pepper and salt to taste.
Spoon the poured asparagus, orange wedges and spring onions through the sauce and heat for another 2 minutes.
Spoon the pasta into a bowl, pour the sauce on it and sprinkle the pine nuts over it.
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