About the Recipe
Nothing says “spring is here” quite like a vase of pretty yellow daffodils and fresh green asparagus spears. If I could, I would eat them with everything!
This recipe may sound fancy but it’s a super tasty springtime pasta dish that you’ll have on the table in less than 30 minutes. It’s one of our regulars this time of year. Try it, and it’s sure to become one of yours too!
Ingredients
400g egg-free tagliatelle
500g fine asparagus spears
Zest of one lime
Small handful of fresh basil
FOR THE PESTO
300g frozen petit pois peas, defrosted
100g peeled, unsalted pistachios
100ml extra virgin olive oil
1 clove garlic, minced
Juice of 1 lime (about a tablespoon)
Teaspoon of nutritional yeast
Pinch of chilli flakes
Pinch of salt to taste
Preparation
Start by making the pesto
Add 200g of the peas and all the pesto ingredients to your food processor.
Blitz for a few seconds to mix into a smooth pesto sauce.
Then it’s time to cook your pasta
Cook the pasta according to the pack instructions, and to your preference of al dente or a little longer.
While the pasta is cooking, cut any woody ends off the asparagus. Cut the rest into small bitesize pieces.
Add the asparagus pieces to the pasta when it has 2 minutes left to cook.
When it’s finished cooking, reserve 100ml of the pasta water, and drain the rest over a colander.
Last step
Add the drained pasta back to your pot, stir in the remaining peas, the pesto and the reserved pasta water.
Spoon the warm pasta into a big serving bowl, sprinkle with the lime zest and a few roughly torn basil leaves.
Place in the centre of the table so everyone can tuck in.
Yum! Yum! springtime in your tum!