Hello, asparagus season! Today, we’re bringing a breath of spring to your pasta plate: crisp green asparagus meets sunny hints of lemon, creamy Parmesan and fragrant organic basil. Local, fresh and on the table in minutes: this spring pasta offers just the right blend of creaminess, freshness and flavour.
Organic basil – a product from our new spice range ‘The Honest Flavour’: Discover it now! 💚
You’ll need:
500 g green asparagus
150 g tagliatelle
2 spring onions
1 clove of garlic
3 tbsp extra virgin olive oil
2 tsp 1001 Organic Honest Flavour basil
½ organic lemon
40 g Parmesan
fresh basil leaves
salt
black pepper
1 small pinch of sugar
Here’s how to make it:
First, trim the ends of the asparagus and cut the spears diagonally into pieces. Set the tips aside so that they remain nice and crisp later on.
Slice the spring onions into fine rings and finely chop the garlic.
Cook the tagliatelle in boiling salted water until al dente. Before draining, set aside a small cup of the cooking water.
Now heat the olive oil in a large frying pan. Sear the asparagus pieces vigorously for a few minutes until they develop a slight toasty aroma. Then add the asparagus tips, spring onions and garlic and cook briefly.
Season to taste with salt, pepper and a pinch of sugar. Lemon zest and a little fresh lemon juice add extra freshness. Then stir in the Honest Flavour basil.
Add the cooked tagliatelle straight to the pan and gently toss with the vegetables. If the pasta needs a little more moisture, simply add a splash of the pasta cooking water.
Finally, serve the pasta with shaved Parmesan and fresh basil leaves.
Spice used in this recipe:
