Griddled Summer pasta

A light vegetarian meal that's super tasty.
 
recipe, pasta, salad, light meals
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Recipe from: 5 January 2016
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 300
    g
    mini asparagus, cut into thirds
  • Olive oil
  • 2
    Tbs
    butter
  • 6
    slices ciabatta, blitzed into small chunks
  • 1/3
    cup
    olive oil
  • 200
    g
    black olives, pitted and roughly chopped
  • 2
    garlic cloves, thinly sliced
  • 4
    spring onions, roughly chopped
  • 1/4
    tsp
    crushed chilli flakes
  • 300
    g
    spaghetti, cooked according to packet instructions
  • 4
    roma tomatoes, deseeded and chopped
  • Sea salt and black pepper
  • Parmesan, to serve
Servings: Change Serving
 
 

Method

 

Heat a griddle pan. toss asparagus in olive oil and griddle until charred. Set aside.

Heat a frying pan, add butter, toss in breadcrumbs and cook until golden. Set aside.

In a small pot heat the 1/3 cup olive oil, add the olives and garlic, and cook for 1 minute. toss in spring onions and chilli flakes, cook for another 2 minutes.

To assemble:

Toss together spaghetti, asparagus, black olive mixture and chopped tomatoes. Top with breadcrumbs. season, and serve with extra Parmesan.

Words and image: Fairlady

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Read more on: recipe  |  pasta  |  salad  |  light meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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