Spring Asparagus SpaghettiOctober 21, 2013
Add a splash of green to your night with this nutritious and delicious pasta recipe.
Ingredients for two people
|1 bunch||asparagus, stems sliced & spears reserved|
|1||leek, halved longways & finely sliced|
|1 tin||diced tomatoes|
|100 ml||white wine|
|3 tbs||basil, torn|
|50 g||parmesan, grated|
For the sauce
Remove the stems from the asparagus and slice them very finely. Heat some olive oil in a pan over medium-high heat and then add in the asparagus stems, leek, and garlic. Sauté for 5 minutes or until the leek has softened. Throw in the diced tomatoes and the white wine, leave to simmer for 10 minutes, seasoning with salt and pepper along the way. While simmering this is a good time to start the pasta.
For the pasta
Bring a large pot of salted water to the boil and add the spaghetti. Cook for 10-12 minutes or until al dente. Strain and then return to the pot.
For the sauce
Now add the asparagus spears and half of the basil, simmer for 2-3 minutes or until the asparagus is just cooked through, if the sauce is looking a little dry add a touch more white wine or vinegar.
Toss the pasta sauce through the spaghetti and then divide between bowl. Garnish with the remaining basil leaves, a good grind of salt and pepper, and the grated parmesan cheese.
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