Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 20Min
2 tablespoons unsalted butter
½ pound asparagus, ends snapped, cut in ½ inch lenght
2 cups bok choy, chopped
1 large shallot, chopped
2 garlic cloves, finely chopped
½ teaspoon fine sea salt
½ teaspoon black pepper
2 cups spinach, chopped
12 ounces long pasta
1 cup Parmigiano-Reggiano
4 tablespoons crème fraîche
1 teaspoon dried tarragon
1. Bring a large pot of water to a boil.
2. Melt butter in a large skillet over medium-high heat. Add asparagus, bok choy and the shallot. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper. Add spinach and cook till slithgly wilted; set aside.
3. Cook pasta until al dente in salted water. Transfer pasta directly to the skillet. Toss pasta with the vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season with salt and pepper, if needed.
