Squid Ink Pasta with Creamy Asparagus Sauce

Ingredients

• •

  1/2 cup Olive Oil

• •

  1 tsp Davids Spicy Rub

• •

  1 tbsp Champagne Vinegar

• •

  1 lb Squid Ink Pasta

• •

  2 tbsp Herbs de Provence

Instructions

1. 1

   On a large skillet over medium heat, saute shallots and garlic with the olive oil until softened.

2. 2

   Add asparagus and spicy rub and cook the asparagus until crisp and tender. Set aside.

3. 3

   In a large pot with boiling water, cook pasta until al dente. Drain and set aside.

4. 4

   Once asparagus has been removed, add water, vegetable stock, white wine and vinegar, mix and let it simmer until liquid had been reduced.

5. 5

   Add in sour cream and herb de provence and stir

6. 6

   Add the pasta and asparagus and toss into the sauce until well coated.

7. 7

   Serve pasta in a serving dish and garnish with panko crumbs and parmesan.