Asparagus tips combined with green and white pearls look great on plates. Peppermint and arugula set the note. A hint of pesto sauce is the cherry on top. Welcome spring!
Pasta with asparagus and peas
Bring water in a large pan to the boil. Add salt and the pasta di semolina. Cook on medium heat until al dente. Drain the pasta.
Meanwhile peal the peas. Then steam the asparagus and the peas for 5-10 minutes or until cooked through. Slice the asparagus into slices. If no steamer available, cook them in salt water. Heat olive oil in a large non-sticking frying pan. For the vegan version, add the vegetables. Simmer them on low heat. Add 3 tbsp. of pesto sauce. Season the ingredients with salt, pepper and chili flakes. Add lemon rind, chopped peppermint and arugula. Serve the pasta on plates.
For the vegetarian version, place gorgonzola cheese in a pan. Add 6-8 tbsp. of cream. Simmer on low heat until the gorgonzola has been melted. Add the pasta. Combine all ingredients. Place the pasta on plates. Add the vegetables. Garnish with herbs and lemon rind.
Shopping list for the pasta with asparagus and peas, 500g or 1 lb. pasta di semolina, 1 lemon, olive oil, salt, black pepper, chili flakes, 1 bunch arugula and peppermint, 1-5 asparagus, 1 kg or 2 lbs. fresh peas, 2 cups of vegetable stock, for the vegetarian version, 100 or 3.5 oz. gorgonzola cheese and 8 tbsp. cream.
Have a great start into the new week, yours Chef’s Handyman team.