Clarisse Schiller’s Pasta with Asparagus Sauce


Ingredients in this Recipe

  • 1 large bunch wild scallions, or 4 bunches cultivated scallions, including 3 inches of the green tops, thinly sliced on the diagonal
  • 1 pound asparagus, preferably pencil thin
  • 1 pound pennette or other small pasta (see headnote)
  • 2 tablespoons coarse salt
  • 5 quarts water
  • 6 tablespoons extra virgin olive oil, plus several tablespoons to finish
  • Generous pinch of red pepper flakes

Recipe Preparation

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