ASPARAGUS, ALMOND & RED PEPPER PASTA
Make the most of the short asparagus season! Asparagus with pasta is one of the best ways to use it other than eating au naturelle, as it is very lightly cooked keeping its colour and texture and then tossed into the sauce and served at once. The green, red and white colours in this dish look pretty with delicate farfalle pasta.
Asparagus, Almond and Red Pepper Farfalle Pasta
Serves: 4
Dietary: Vegen, Gluten Free
Ingredients:
250g asparagus
30g flaked almonds
1 large red pepper, sliced
1 garlic clove, finely chopped
4-5 tbsp crème fraîche or soya crème
125ml white wine
3 tbsps fresh herbs, chopped (basil, parsley and oregano are best)
75-100g pasta per serving
sea salt and freshly ground black pepper
olive oil
Method:
Put a large pan of water on to boil for the pasta, add a little salt and olive oil
Place the flaked almonds in a dry frying pan and gently stir until they are golden.
Remove the woody ends of the asparagus and pan fry in olive oil for approximately 5 minutes, until tender. Remove from the pan to cool and put the red pepper in the pan, frying gently. When cool chop the asparagus into 3cm lengths, reserve the tips for decoration.
When the water is boiling add the pasta and cook until it is “al dente” (soft but with a bit of a bite) this should take 8-10 minutes.
When the red pepper has softened but still has a bite, add the garlic and stir fry for a moment, add the wine, simmer for a moment then add the crème fraîche or soya crème, chopped asparagus, herbs and almonds, keeping a few herbs and nuts back for garnish.
When the pasta is ready scoop it out of the pan with a slotted spoon and pop it straight into the sauce.
Season well and serve at once sprinkled with the asparagus tips, herbs and almonds.