Asparagus pasta
Asparagus pasta
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Other
Instructions
- Method
- Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender.
- Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water.
- Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth.
- Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce.
- Divide between four plates and serve with extra Parmesan.
Ingredients
- Ingredients
- 350g/12oz asparagus, woody ends removed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp fresh thyme leaves
- 350g/12oz short pasta, such as fusilli or penne
- 100g/3½oz peas, fresh or frozen and defrosted
- 1 lemon, zested, plus juice of half
- 50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve
- salt and freshly ground black pepper
Notes
This dish is a celebration of fresh asparagus. The stems are blended into a smooth sauce with lemon and Parmesan, while the tips are mixed through the pasta.
© 2024 Copyright chasingidols.com
March 29, 2024
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour