8 oz pasta
8 oz creme fraiche
1 tbsp olive oil
2 cloves garlic or 1 bunch green garlic, sliced thin
1 bunch of asparagus
1/4 c grated parmigianno
Bring a pot of salted water to a boil. Add asparagus and cook for 3 – 4 minutes. Chop and set aside. Cook pasta according to package.
In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 4 minutes, stir in creme fraiche. Add pasta, asparagus and cheese and stir tocombine.
Serve with Aleppo pepper and a tbsp of date pesto.