Ground pork, asparagus tips, and tender strands of pasta are bathed in a creamy wine sauce in this delicious, yet easy-to-make dish from J. Vela Palomino, a MiCocinaLatina.com enthusiastic cook from Cusco, Peru. Sprinkled with tangy queso fresco and garnished with chopped parsley, it’s ideal for both a quick weeknight dinner and special occasion.
- 12 ounces dry fettuccine pasta, broken in half
- 2 teaspoons butter
- 1 medium onion, chopped
- 1 lb. ground pork
- Salt and ground black pepper to taste
- 1 1/2 cups (about 1/2 lb.) fresh asparagus, tips and tender stalks cut into 2-inch pieces
- 1/2 cup white wine or chicken broth
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 3 ounces grated queso fresco or Parmesan cheese or more to taste
- Chopped fresh parsley or cilantro (optional)
COOK fettuccine according to package directions.
MEANWHILE, MELT butter in large skillet on medium low heat. Add onions; cook until lightly golden about 3 minutes. Add ground pork; cook on medium heat stirring constantly, until no longer pink; drain. Stir in asparagus tips. Season with salt and pepper. Add wine; bring to a boil and cook, stirring occasionally, for about 10 minutes to reduce. Reduce heat to low; add evaporated milk. Simmer, stirring occasionally, for about 5 minutes.
COMBINE pork and asparagus sauce with drained fettuccine. Serve immediately sprinkled with a little queso fresco and parsley, if desired. Remaining cheese can be served along with pasta and sauce.
Review This Recipe
the original is so tasty!!! this dish can als be made w/many different ingredients as substitutes... something can be used the entire family would enjoy...
Read More Reviews