Sunday, September 19, 2010

Recipe from Sunday's Kerre's Cafe, Newstalk ZB

Creamy spaghetti with asparagus, bacon and peas
This is a lovely celebration of that fab vege, asparagus, which is now in season. Enjoy it while you can! This pasta is super-quick to put together; perfect for a low-energy evening.

Serves 2
Time to make: 15 minutes

200g spaghetti
1 bunch asparagus, ends trimmed, sliced into pieces
2 tablespoons olive oil
2 rashers lean bacon (or prosciutto if you’re feeling rich)
1 chilli, sliced
zest of 1 lemon
3/4 cup peas, frozen or fresh
2 good handfuls baby spinach leaves
2 tablespoons light sour cream


Cook spaghetti in boiling water till al dente. Drain, saving a little of the pasta water.

While that’s going, make the sauce. Blanch asparagus, or microwave for 1 minute and set aside. Heat a little olive oil in a large pan over a medium heat. Add bacon and cook until crispy. Remove and cool, then break or cut into pieces. Add a dash more oil to the pan, then stir-fry asparagus for 2 minutes.

Add chilli, lemon zest and peas and stir through. Add bacon, spaghetti and spinach leaves and stir well to combine. Lastly add sour cream and stir through. Add a little bit of the pasta water to make a smooth sauce and coat every strand. Season well with black pepper and freshly-grated parmesan to serve.

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