We Love Cooking! + wholewheat

:: Asparagus and Garlic Pasta

I thought I would post one last recipe for the week before we head off to Galway. We've decided to head towards The Burren for a bit of tourist style exploring, and then on to the cliffs of Moher, so you can expect some pictures next week!

This is one of the quickest little dishes I make when I'm stuck for time, but am in need of a big bowl of comfort without skimping on the nutrition. It's not exactly the most decadant uses of Asparagus, but when I first made it, I was trying to use them up before they went off. Doesn't that make this recipe sound appealing?! But honestly you can have this whole dish cooked in the time it takes to boil the pasta.

Aparagus and Garlic Pasta (Serves 2)

  1. 225g of Wholemeal Spaghetti.
  2. 400g of Aspargus Spears.
  3. 1 Clove of Garlic.
  4. A Squeeze of Lemon Juice.
  5. One handful of Fresh Parsley.
  6. Pinch of Salt and Pepper.
  7. Parmesan Cheese.
Before anything else happens, stick two pots of water on the boil, then add the spaghetti to one and cook for approx 15 mins or until tender (Wholemeal pasta takes a little bit longer than refined). While the spaghetti is cooking, chop the Asparagus into one inch pieces and tip into the boiling water, it takes approx 5 mins until they are tender, but check with a fork. Once they're cooked, drain, and in a pestle and mortar, mash with the garlic, parsley, lemon, and Salt.

Once the spaghetti is cooked, drain the water and return to the pot. Tip in the vivid green asparagus paste and mix through, serve in two bowls, topped with grated Parmesan and a generous sprinkling of black pepper. A quick fix for any hungry belly!

asparagus, garlic, lemon, main meal, parmesan, parsley, spaghetti, and more:

:: Asparagus and Garlic Pasta + wholewheat