Farfalle & Asparagus Alfredo Pot Pie with Balsamic Tomatoes
Tonight, I was in the mood for a new recipe, and wanted to make something special for my wife. She’s a big fan of Alfredo pasta, and also things made with puff pastry. So I concocted a recipe that married them both together. The end result was warm, creamy, flavorful, and flaky – absolute deliciousness! If you’re looking for a slightly different take on your next pasta recipe, give this a shot. You’ll be glad you did!
Ingredients
- 2 c. uncooked farfalle
- 1 tsp. olive oil
- 1 lb. fresh asparagus, cut into 1″ pieces
- 1 tsp. kosher salt, divided
- 1/2 tsp. fresh ground black pepper, divided
- 1 tsp. fresh grated lemon rind
- 2 tsp. lemon juice
- 1 tbsp. butter
- 3-4 cloves garlic, minced
- 2 oz. cream cheese
- 1/4 c. milk
- 6 tbsp. grated Parmesan cheese
- 1 tbsp. fresh chives (optional)
- 1/2 sheet frozen puff pastry, thawed and cut into 4 pieces
- 2 Roma tomatoes, seeded and chopped
- 1 tbsp. balsamic vinegar
- 1 tbsp. shaved Parmesan cheese
Directions
- Preheat the oven to 400°F. Spray four individual ramekins with cooking spray.
- Cook and drain the pasta according to the package directions. Reserve 1/4 c. pasta water.
- Heat a large skillet over medium heat. Add oil, asparagus, 1/2 tsp. salt, and 1/4 tsp. pepper. Sauté for 6-8 minutes or until asparagus is tender. Remove from heat, add lemon rind and juice, tossing to coat. Keep warm.
- Melt butter in a medium saucepan over medium heat, then add the garlic and remaining salt, cooking for 1-2 minutes or until starting to soften. Add cream cheese, stirring until smooth. Stir in the milk, Parmesan cheese, and remaining pepper. Stir in the reserved 1/4 c. pasta water, pasta, and asparagus, stirring to coat the noodles and asparagus. Stir in chives, if desired.
- Divide the pasta mixture into the ramekins, and top each with a segment of the puff pastry.
- Bake for 20-30 minutes, or until the pastry is browned and flaky.
- While the pasta pot pies are baking, combine the tomatoes, shaved Parmesan cheese, and balsamic vinegar in a small bowl.
- Remove pot pies from the oven and allow to cool for 5-10 minutes. Top each with the tomato mixture and serve.
Notes
There isn’t a whole lot to call out for this recipe, other than the fact that it might be a good idea to add a bit of extra liquid in the sauce, since baking it will dry things out a bit. You could also add in some diced tomatoes to the pasta mixture before topping with the puff pastry, if you so desire. If you’re a fan of pasta and alfredo, I can all but guarantee that this recipe will hit on all sixes for you.
Bon Appètit!
