Angel Hair Pasta with Garlic Cream Sauce

Waldo Jaquith (CC-BY)
  • 2 Tbs Unsalted butter
  • 1/2 Medium yellow onion, small dice
  • 1/4 cup plus 2 Tbs Minced garlic
  • Kosher salt
  • Freshly-ground black pepper
  • 1 1/2 cups Heavy cream
  • 1 lb Angel Hair pasta
  • 1 lb Asparagus (about 1 bunch), woody ends removed and thinly sliced on the bias
  • 12 oz Sugar snap peas,,strings removed and thinly sliced on the bias

1. Bring a large pot of heavily salted water to a boil over high heat.

2. Melt the butter in a small saucepan over medium heat until foaming. Add the onion and 1/4 cup of the garlic. Season with salt and pepper and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.

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3. Add the cream and bring to a boil. Immediately reduce the heat to low and simmer until the onion is completely tender and the flavors have infused the cream, about 5 minutes. Taste and season with more salt and pepper as needed. Remove the sauce from the heat and set aside.

4. Add the pasta and vegetables to the boiling water. Boil, stirring occasionally, until the vegetables are tender and the pasta is cooked all the way through, about 4 to 5 minutes.

5. Reserve 3/4 cup of the pasta water. Drain the pasta and vegetables and return them to the pot. Add the reserved cream sauce, remaining 2 tablespoons garlic, and 1/2 cup of the pasta water. Toss to coat the pasta and vegetables, adding more pasta water by the tablespoonful as needed to reach the desired consistency. Taste and season with more salt and pepper as needed; serve immediately.

Servings: 6

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