Creamy asparagus and pea pasta

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

Ingredients 8
Servings 4
Time

Ingredients

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

Method

 
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
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.