Farfalle with Asparagus, Peas and Basil

Farfalle with Asparagus, Peas and Basil
 
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by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 2
  • approx 160g farfalle pasta,cook according to packet instructions
  • 1 cupful of peas
  • 8 asparagus spears, cut into 4cm chunks
  • about 8-10 basil leaves, roughly chopped
  • 1/2 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • A lug of olive oil
  • About 3/4 cupful of vegetable stock
  • Salt and pepper to season
1. Just before you start cooking the pasta, prepare the sauce.
2. Add a lug of olive oil to a small saucepan (with lid) and gently fry the onion and garlic till soft.
3. Add the peas, stock and some salt and black pepper. Cover, then cook over a low heat whilst you prepare the pasta.
4. A couple of minutes before the pasta is ready, add the asparagus and basil and continue cooking without a lid, till most of the liquid has evaporated.
5. Add the sauce to the cooked pasta, drizzle with a little extra olive oil, toss, then serve with a little grated parmesan or pecorino.

Farfalle with Asparagus, Peas and Basil

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This recipe was uploaded by Allora Andiamo

 
 

Method


1. Just before you start cooking the pasta, prepare the sauce.
2. Add a lug of olive oil to a small saucepan (with lid) and gently fry the onion and garlic till soft.
3. Add the peas, stock and some salt and black pepper. Cover, then cook over a low heat whilst you prepare the pasta.
4. A couple of minutes before the pasta is ready, add the asparagus and basil and continue cooking without a lid, till most of the liquid has evaporated.
5. Add the sauce to the cooked pasta, drizzle with a little extra olive oil, toss, then serve with a little grated parmesan or pecorino.
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