Creamy asparagus and pea pasta


pasta

Ingredients 7
Servings 4
Time

Ingredients

  • 275
    g
    asparagus
  • 250
    ml
    vegetable or chicken stock
  • 250
    ml
    frozen or fresh peas
  • 125
    ml
    crème fraîche
  • salt and milled pepper
  • fresh basil
  • 500
    g
    fresh pasta
 

Method

 
Remove asparagus tips and set aside. Bring stock to the boil. Toss in the peas and asparagus and return to the boil. Cook for about five minutes, depending on the thickness of the asparagus. Place the asparagus tips in a sieve over the boiling water and cover with a lid. The tips will steam while the other parts are cooking. Purée cooked peas and asparagus with the stock until smooth. Add crème fraiche, seasoning and basil and purée to blend well. Return to the pot, add asparagus tips and gently heat through. Meanwhile, cook pasta in lots of salted, boiling water until al dente. Drain pasta and toss with sauce. Serve with freshly grated Parmesan cheese and black pepper.
 

 

You might also Like

NEXT ON FOOD24X
 
 

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.