“This fettuccine is only on the menu the short while asparagus is in season. I think that makes eating it even more special”
- Extra Virgin Olive Oil
- 1 small Onion, Finely Chopped
- 1 small Celery Stick, Diced
- 1 medium Courgette, Finely Diced
- 1 small Leek, White Part Only, Diced
- 16 Asparagus Stalks, Tips Reserved, Stalks Thinly Sliced
- 1 handful Basil Leaves
- 300 ml Vegetable Stock
- 1 garlic clove
- 400 g Fettuccine
- 50 g Parmesan, Finely Grated
- Pea shoots, To Serve
Add 4 tsp olive oil to a heavy-based pan over a low heat and sweat onion and celery until soft. Add courgette, leek and asparagus stalks and sweat for a further 2–3 minutes. Add most of the basil leaves and when they wilt, add the stock, then simmer until veg are tender. Remove from the heat and, using a hand blender or food processor, blend till creamy. In another frying pan over a low heat, add a little oil and cook garlic till soft, then add the asparagus sauce and simmer for 2 minutes.
Boil a pan of salted water. Cook fettuccine, and 3 minutes before it’s done, add the asparagus tips. When fettuccine is al dente, drain, reserving a little cooking water, and add to the asparagus sauce. Loosen the pasta and sauce with cooking water, as needed. Stir in remaining basil, and serve with parmesan and pea shoots.
Source : Jamie Magazine : Issue 3
Servings/Yield : 4 Servings
Difficulty : Moderately Easy
Course : Main
Preparation Times : Prep 40 min, Cook 10 min
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k, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
(2 votes, average: 4.50 out of 5)
