The below recipe originally comes from an old cookbook called Simple Italian Cooking by Chuck Williams (yes of Willliam and Sonoma). I have been cooking this for many years and have changed quite a few things from the original. But the idea of cream sauce balanced with the vibrant greens of asparagus and arugula with a touch of nutmeg for something special remains the same 🙂
Tagliatelle with Asparagus and Arugula
A beautifully balanced dish! The combination of a light cream sauce with fresh asparagus and arugula provides both richness and brightness. Nutmeg, with its warm, subtle spice, adds depth and complexity, enhancing the creaminess without overpowering the other ingredients. That hint of nutmeg can really elevate the dish by introducing an aromatic layer that complements both the sauce and the fresh vegetables.
Equipment
- 1 large sauce pan with lid
- 1 stock pot
Ingredients
- 1 lb asparagus
- 1 bunch of arugula, (approx 5 oz)
- 2 tbsp olive oil
- 4-5 springs green onions
- 3/4 cup heavy cream
- 1 -2 tsp flour
- 1/8 tsp nutmeg
- salt and pepper to taste
- 1 lb tagliatelle (fettuchine or pastisio pasta works too)
- 1 lemon sliced for garnish
Instructions
- Wash and dry the asparagus, arugula, and green onions thoroughly. Trim the white, tough ends of the asparagus spears, as they can be too fibrous to eat. Slice the asparagus spears on a diagonal, cutting them into 1 1/2-inch pieces. You should end up with just over 2 cups of asparagus. Set the asparagus aside, ready for use.
- Remove any wilted arugula leaves to ensure you're using only the freshest greens. Tear or cut the arugula into bite-sized pieces. They can be slightly larger since they will wilt during the blanching process. Set the arugula aside, ready to add later in the recipe
- Heat a large saucepan over medium-low heat. Add the olive oil, followed by the green onions. Sauté until they become translucent, about 2 minutes.Stir in the cream, then gradually add the flour, whisking to combine and avoid lumps. Season with a pinch of nutmeg, salt, and pepper to taste, blending well to create a smooth sauce. Set aside the sauce and cover it with a lid to keep it warm.
- Fill a large stock pot with water and add a dash of salt. Bring the water to a boil. Add the pasta and cook for about 3-5 minutes, until it's still too al dente to eat. Add the asparagus to the pot with the pasta, and cook until both the pasta and asparagus are al dente. Add the arugula to the pot, stirring gently. Let it cook for only 1-2 minutes until it begins to wilt.Drain the pasta, asparagus, and arugula together.
- Divide the pasta, asparagus, and arugula evenly among four plates. Pour the warm cream sauce over each portion. Optional garnishes: If desired, top with some fresh arugula, freshly grated Parmesan cheese, and a lemon slice for a bright finish. However, it's equally fantastic without the garnish.Enjoy your beautifully balanced dish!