FILINI PASTA WITH ASPARAGUS, PEAS ... - DELICIOUS. MAGAZINE
Debbie Major’s wild garlic pesto is a winner with any pasta dish. This recipe is made with seasonal spring asparagus and peas.
Provided by Debbie Major.
Total Time 35 minutes
Cook Time 35 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- To make the pesto, heat 3 tbsp of the olive oil in a small frying pan. Add the spring onions and half the crushed garlic, then cook gently for 2 minutes or until softened. Transfer to a food processor and leave to cool. Meanwhile, slice the wild garlic leaves (or spinach) into thin strips (see Know-how). Add them to the food processor with the remaining crushed garlic, the snipped chives, pine nuts and the rest of the olive oil, then blend to a paste. Spoon into a bowl, then stir in the parmesan, sugar and some salt to taste.
- Bring 2 pans of salted water to the boil. Put the filini pasta into one pan and cook for 4-5 minutes or until al dente. Meanwhile, drop the peas and asparagus into the other pan and cook for 2-3 minutes or until just tender. Drain both pans, reserving a mugful of the pasta water.
- Return the pasta to a hot pan with 6 tbsp of the pesto, 4 tbsp of the reserved cooking water and the double cream. Toss together until all the pasta is coated in the creamy pesto. Add the peas, asparagus, 25g of the grated parmesan and a little more seasoning to taste, then toss together once more. Serve straightaway, sprinkled with the remaining parmesan.
Nutrition Facts : Calories 463kcals, FatContent 20.3g (8.3g saturated), ProteinContent 19.5g, CarbohydrateContent 51.4g (4.7g sugars), FiberContent 6.2g
FILINI PASTA WITH ASPARAGUS, PEAS ... - DELICIOUS. MAGAZINE
Debbie Major’s wild garlic pesto is a winner with any pasta dish. This recipe is made with seasonal spring asparagus and peas.
Provided by Debbie Major.
Total Time 35 minutes
Cook Time 35 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- To make the pesto, heat 3 tbsp of the olive oil in a small frying pan. Add the spring onions and half the crushed garlic, then cook gently for 2 minutes or until softened. Transfer to a food processor and leave to cool. Meanwhile, slice the wild garlic leaves (or spinach) into thin strips (see Know-how). Add them to the food processor with the remaining crushed garlic, the snipped chives, pine nuts and the rest of the olive oil, then blend to a paste. Spoon into a bowl, then stir in the parmesan, sugar and some salt to taste.
- Bring 2 pans of salted water to the boil. Put the filini pasta into one pan and cook for 4-5 minutes or until al dente. Meanwhile, drop the peas and asparagus into the other pan and cook for 2-3 minutes or until just tender. Drain both pans, reserving a mugful of the pasta water.
- Return the pasta to a hot pan with 6 tbsp of the pesto, 4 tbsp of the reserved cooking water and the double cream. Toss together until all the pasta is coated in the creamy pesto. Add the peas, asparagus, 25g of the grated parmesan and a little more seasoning to taste, then toss together once more. Serve straightaway, sprinkled with the remaining parmesan.
Nutrition Facts : Calories 463kcals, FatContent 20.3g (8.3g saturated), ProteinContent 19.5g, CarbohydrateContent 51.4g (4.7g sugars), FiberContent 6.2g
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FILINI PASTA WITH ASPARAGUS, PEAS ... - DELICIOUS. MAGAZINE
Debbie Major’s wild garlic pesto is a winner with any pasta dish. This recipe is made with seasonal spring asparagus and peas.
From deliciousmagazine.co.uk
Reviews 5
Total Time 35 minutes
Cuisine Italian recipes
Calories 463kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 35 minutes
Cuisine Italian recipes
Calories 463kcals per serving
- Return the pasta to a hot pan with 6 tbsp of the pesto, 4 tbsp of the reserved cooking water and the double cream. Toss together until all the pasta is coated in the creamy pesto. Add the peas, asparagus, 25g of the grated parmesan and a little more seasoning to taste, then toss together once more. Serve straightaway, sprinkled with the remaining parmesan.
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