Mezze Maniche with Asparagus

This recipe is perfect for spring—the time to store away our winter clothing and dig out polos and tee shirts. If we are still wearing long-sleeved shirts, we can roll up the sleeves and be in “mezze maniche.” Did you know that even tubular pasta has a “rolled-up sleeve” version called MEZZE MANICHE (Pronounced “med’-zeh mah’-nee-keh)? This pasta resembles rigatoni, but it is about half the length, thus its name.

Filed Under: Mediterranean Diet, Main dishes, Dinner, Vegetarian

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Yield

2 servings

Ingredients

8 ounces Mezze Maniche

2 tablespoon butter

½ small red onion

1 large bunch asparagus

¼ cup Crème fraîche

salt and pepper to taste

½ cup pasta water

1 pinch saﬀron threads

¼ cup grated Parmigiano Reggiano

Instructions

Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
While water is heating, wash and prepare the asparagus by removing the ‎ﬁbrous stalks (usually the bottom ⅓), thinly slice the remaining asparagus ‎at a bias, and dice the onion. ‎
Once the water has reached a rapid boil, add salt and then the pasta. Cook ‎according to package directions. ‎
While pasta is cooking, heat butter in a large non-reactive pan on medium ‎heat.‎
Add the diced onion and cook for a minute ortwo over medium heat until soft and golden.
Add sliced asparagus and sauté for a minute, making sure to keep them ‎crunchy and al dente.‎
Add the crème fraîche and the saﬀron, season with salt and pepper, and ‎lower the heat.‎
When pasta is ready, reserve ½ cup of the starchy pasta water and drain the ‎rest. ‎
Transfer the pasta to the pan with the sauce,along with the grated Parmigiano and enough of the pasta water to keep thesauce moist but not too wet; mix well on low heat until all the ﬂavors are well incorporated, making sure that most of the added pasta water has beenabsorbed.
Transfer to a platter or portion onto individual plates. ‎
Liberally top dish with Parmigiano Reggiano curls.‎