Creamy asparagus and pea pasta

Recipe from: 7/1/2001 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 275
  • 250
    chicken stock
  • 250
    frozen or fresh peas
  • 250
    crème fraîche
  • salt and milled pepper
  • fresh basil
  • 500
    fresh pasta
  • freshly grated Parmesan cheese


Remove asparagus tips and set aside. Bring stock to the boil. Toss in the peas and asparagus stems and bring back to the boil. Cook for about 5 minutes, depending on the thickness of the asparagus. Place the asparagus tips in a sieve over the boiling liquid and cover with a lid. The tips will steam while the peas and asparagus stems are cooking. Purée cooked peas and asparagus stems with the stock until smooth. Add crème fraîche, seasoning and basil and purée to blend well. Return to the pot, add asparagus tips and gently heat through. Meanwhile, cook pasta in plenty of salted, boiling water until al dente. Drain pasta and toss with sauce. Serve with freshly grated Parmesan cheese and black pepper. Total values: 5 531,2 kJ; 133,7 g carbohydrate; 45,2 g protein; 53,9 g fat
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