Cranberry and asparagus pasta
DIFFICULTY
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 1 kg white asparagus
- 7-10 Tbsp Salt
- 100 g Sweet peas
- 30 g California walnuts
- 500 g Tagliatelle
- 4 TABLESPOONS Olive oil
- 50 g dried cranberries
- 7-10 Tbsp Pepper
- 1 TEASPOON grated zest of 1 organic lemon
- 1 potty Basil
Directions
- 1
Peel the asparagus, cut off the ends and cut the asparagus into pieces. Blanch in salt water for 1 minute. Quench cold and drain. Rinse and clean the mangetouts and blanch in salted water for 2 minutes.
- 2
Also rinse with cold water and drain. Chop the walnuts.
- 3
Cook the tagliatelle in plenty of salted water according to instructions.
- 4
Heat olive oil in a frying pan. Fry the asparagus and walnuts for about 2 minutes. Add mangetouts and cranberries to the pan and toss briefly to heat the mangetouts. Season to taste with salt, pepper and lemon peel.
- 5
Drain the tagliatelle and mix with the asparagus mix. Remove the basil leaves and serve the pasta sprinkled with basil.
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