CREAMY ASPARAGUS PASTA
In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe's final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.
Provided by Eric Kim
Categories weeknight, pastas
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
- In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
- Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
- Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.
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Essuman McJames
[email protected]This recipe is a waste of time. The sauce was watery and the asparagus was mushy.
Abdikadir Jama
[email protected]I followed the recipe exactly, but my sauce turned out grainy. I'm not sure what I did wrong.
SYED SAJID ALI
[email protected]This recipe was a bit bland for my taste. I added some garlic and red pepper flakes to give it a little more flavor.
Rohaan Raees
[email protected]I'm not a big fan of asparagus, but this recipe was surprisingly good. The sauce was creamy and flavorful, and the asparagus was cooked perfectly.
Opeyemi Omoniyi
[email protected]This pasta dish is a great way to use up leftover asparagus.
Gaming the Rex
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser.
achuttam panday
[email protected]This was a great recipe! I used low-fat milk and cheese to make it a little healthier.
Judith Amamgbo
[email protected]Delicious! I added some grilled chicken to make it a complete meal.
Bht Raza jr
[email protected]This pasta dish is easy to make and very tasty. I used fresh asparagus from my garden and it was perfect. I will definitely make this again.
Riley Madison
[email protected]I made this for dinner last night and it was a big hit! The sauce was creamy and delicious, and the asparagus was cooked perfectly. I will definitely be making this again.
MASABA ANTON
[email protected]This pasta dish is so creamy and comforting. The asparagus adds a nice pop of flavor and texture. I highly recommend it!
ELIPHAS MWITI
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add some shrimp or chicken to make it a complete meal.
Sa Mi
[email protected]This creamy asparagus pasta was a hit with my family! The sauce was rich and flavorful, and the asparagus was perfectly cooked. I will definitely be making this again.