This weeks theme at i heart cooking clubs is mum's the word! My mom really love's Asparagus, so made this delicious pasta especially for her and a little bit for me;)
ingredients
• 1 bunch asparagus
• 12 thin slices pancetta, the best quality you can afford, sliced into small strips
• 500g fresh egg tagliatelle
• 100g Parmesan, grated
sea salt and freshly ground black pepper
• extra virgin olive oil
method
A great dish packed with earthy flavours that the whole family will love – and it's quick and easy, too!
Snap the woody bottoms off the asparagus stalks and throw them away.
Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.
• 1 bunch asparagus
• 12 thin slices pancetta, the best quality you can afford, sliced into small strips
• 500g fresh egg tagliatelle
• 100g Parmesan, grated
sea salt and freshly ground black pepper
• extra virgin olive oil
method
A great dish packed with earthy flavours that the whole family will love – and it's quick and easy, too!
Snap the woody bottoms off the asparagus stalks and throw them away.
Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.
Asparagus is sure one of my favorite veggies too. Good pick for this week’s theme!
BeantwoordenVerwijderenBeautiful dish!
BeantwoordenVerwijderenWhat a wonderful combination. Asparagus will be up here in Canada very soon. Perfect pairing with the pancetta and pasta!
BeantwoordenVerwijderenThis is a wonderful recipe to showcase that gorgeous spring asparagus! Looks terrific.
BeantwoordenVerwijderenI've got to make this - It looks so lovely and easy for an after work dinner.
BeantwoordenVerwijderenThis looks so fresh and perfect for spring! Great pick. ;-)
BeantwoordenVerwijderenI'm so looking forward to our first asparagus here... Maybe next week. This sounds delicious!
BeantwoordenVerwijderenWhat a simply beautiful dish - I adore asparagus - it is absolutely my favourite vegetable, so I know I would love this dish.
BeantwoordenVerwijderenThanks so much for dropping by my blog the other day - it was so lovely to hear from you.
Sue xo