Asparagus Pasta Primavera

Pasta Primavera is literally springtime pasta and asparagus is surely the ultimate spring vegetable. 

We are lucky to live near England's prime asparagus growing area and always look forward to the season.

This recipe is very rich without overpowering the taste of the asparagus.

Not a good idea if you are looking for a low fat or low calorie meal but absolutely delicious.

Any Italian cook would use Parmesan Cheese but this is always made with animal rennet.

Other tasty hard cheeses made without the animal content are available and are what we use to make this seasonal treat.

The Vegetarian Society has some useful information about cheeses here

Ingredients

To make 2 servings...


1 bundle (about 200g) fresh Asparagus

200g Pasta Pieces

2 Egg Yolks

100ml Double Cream

60g tasty Hard Cheese, grated

10g Butter

1 clove Garlic, crushed

1 Tomato, peeled and seeded

25g frozen Peas

Salt & Pepper to taste

Total

KCal

50

715

110

309

264

72

4

16

12

5

1557

Around 780 KCal per seerving

Copyright: Vegetarian and Low Calorie Recipes.com

Method

Cook the pasta in plenty of lightly salted boiling water for 10 to 12 minutes or as suggested on the packet.

Make sure the asparagus is clean and cut each spear in half. Cut the peeled and deseeded tomato into 8 pieces.

Put the egg yolks, the cream and the grated cheese into a bowl and mix them together well. Season with salt and freshly ground black pepper.

Melt the butter in a frying pan (skillet) and cook the asparagus and the crushed garlic for 2 minutes. Add the tomato and the peas and cook for another minute. Check that the asparagus is tender and cook for a little longer if required.

When the pasta is cooked drain it well and return it to the pan. Pour the egg and cream mixture over the pasta and then stir it through so that the heat of the pasta thickens the sauce. Add the vegetables and toss them together.

Serve the Asparagus Pasta Primavera immediately. You can add more grated cheese on top or leave it as it is. Enjoy.


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