British Asparagus Spring Pasta
A super quick and easy dish for those days when you find yourself short on time.
Serves: 4
Preparation time: 5 minutes
Cooking time: 15-20 minutes
You’ll need
400g British asparagus
170g frozen peas
350g pappardelle pasta
2 knobs of butter
1tbsp olive oil
4 echalions, finely chopped
2 garlic cloves, crushed
200ml crème fraiche
Handful of chopped mint
Salt and freshly ground black pepper
Parmesan, grated (Vegan option if preferred)
What to do
Put a large pan of water onto boil for the pappardelle. While you wait, trim the ends off the asparagus and chop into 2-3cm pieces. Once the water has come up to boil, blanch the asparagus and the peas for 2-3 minutes and then place in a bowl of ice-cold water.
Keep the pan of water on the hob and boil the pasta according to pack instructions.
Meanwhile, melt the butter in a frying pan, then add the olive oil, shallots and garlic and gently fry for 5 minutes until soft. Add the crème fraiche to the pan and stir to gently warm through making sure it doesn’t split. Add the fresh chopped mint, asparagus and peas to the pan and stir through along with a little pasta water to loosen the mixture up.
Once the pasta is cooked, drain well and add to the sauce. Season to your liking and then serve with a grating of parmesan, a sprinkle of more fresh mint and a drizzle of olive oil.
Recipe courtesy of British Asparagus
Melina - Assistant Editor
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