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Creamy asparagus linguine w/ coppa
Estelle Galeyn
INGREDIENTS
- Linguine pasta
- Coppa crumble
- Asparagus
- Cream
- Oregano
- Rosemary
- Shallot
-
Salt & pepper
- Olive oil
RECIPE
- Chop an onion and cook it in olive oil on medium heat. Add rosemary and oregano. Cook until the onion is translucent
- Cook the linguine in salted water
- Cover the asparagus with olive oil, salt and pepper and grill in a 180° oven for 15-20 min
- Add the coppa and cream to the onions. Taste and season with salt and pepper
- Put the cooked pasta directly into the sauce. Cook for 1 min on high heat. Stir in some parmesan cheese and olive oil. Add the grilled asparagus
- Plate the pasta and top it of with some more coppa and flat parsley
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