Asparagus and pea pasta

    Asparagus and pea pasta

    2saves
    30min


    1 person made this

    About this recipe: Mint and basil are combined with asparagus, peas and fettuccine pasta in this light summer meal. Goes great with barbecued or grilled salmon and a glass of crisp Riesling!

    Ingredients
    Serves: 4 

    • 450g fettuccine pasta
    • 450g asparagus, trimmed and cut into 4cm pieces
    • 150g frozen peas
    • 85g freshly chopped basil
    • 25g freshly chopped mint
    • 30g freshly chopped parsley (optional)
    • 120g crumbled feta cheese
    • 3 scallions, chopped (optional)
    • 2 tablespoons extra-virgin olive oil
    • 3/4 teaspoon salt, or to taste
    • 3/4 teaspoon freshly ground black pepper, or to taste

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Fill a large pot with lightly salted water and bring to the boil. Stir in the fettuccine, bring back to the boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
    2. While fettuccine is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
    3. Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions and olive oil together in a large bowl. Season with salt and pepper.

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