Summer pea & asparagus pasta
If you’re looking for a light and easy summer pasta dish, this is it! The peas and asparagus make a lovely change from tomato based sauces, especially at this time of year.
I’ve used asparagus as it is still just about in season (and I love it), but going into the summer you could swap for courgettes. I would chop and add them to the pan 5 minutes after the onions, so they’re almost cooked before adding the peas.
Another addition would be a sprig of mint, although I would probably use half the amount of the other herbs, so as not to dominate. A back-note of mint would be really nice and fresh.
I’ve used trofie pasta (posh!) this time as I happened to see it in my local deli, but you can use any kind of dried or fresh pasta. I also love this sauce with wholemeal if you’re feeling virtuous!
Ingredients
Serves 4
1 small onion, chopped finely
300g frozen peas
4 large stalks of basil, chopped
4 large stalks of parsley, chopped
2 tsp vegetable bouillon in 250ml water
250g asparagus, stalks chopped, top 2” reserved
60g parmesan, grated finely
1 tsp sea salt
Juice of ½ small lemon
2-3 tbsp half fat crème fraîche or double cream, optional
450g pasta - whichever you prefer
Method
First heat ½ tbsp extra virgin olive in a medium sized saucepan then fry the onion gently for 10 minutes.
Cook the pasta as the packet instructions - usually around 10 minutes in boiling water. Put a steamer on top of the pasta pan and cook the asparagus tips. Or you can gently pan fry in butter for extra flavour.
Next add the garlic, 250g peas and chopped asparagus stalks, fry gently for approx 5 minutes, stirring regularly, until defrosted.
Pour 250ml of boiling water in a jug and stir in the vegetable bouillon, pour into the pea mix with the basil and parsley (including stalks). Blitz with a hand blender thoroughly until smooth, this will take 5 minutes or so.
Next add the remaining peas, 40g parmesan and salt. Heat the sauce gently so the peas warm through.
Add the crème fraîche at this point, If you’re using it.
Serve with the remaining parmesan, top with the asparagus tips and a good crack of black pepper.