Cranberry and asparagus pasta

AUTHOR
Diane Archer
DIFFICULTY
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 kg white asparagus
  • 7-10 Tbsp Salt
  • 100 g Sweet peas
  • 30 g California walnuts
  • 500 g Tagliatelle
  • 4 TABLESPOONS Olive oil
  • 50 g dried cranberries
  • 7-10 Tbsp Pepper
  • 1 TEASPOON grated zest of 1 organic lemon
  • 1 potty Basil

Directions

  1. 1

    Peel the asparagus, cut off the ends and cut the asparagus into pieces. Blanch in salt water for 1 minute. Quench cold and drain. Rinse and clean the mangetouts and blanch in salted water for 2 minutes.

  2. 2

    Also rinse with cold water and drain. Chop the walnuts.

  3. 3

    Cook the tagliatelle in plenty of salted water according to instructions.

  4. 4

    Heat olive oil in a frying pan. Fry the asparagus and walnuts for about 2 minutes. Add mangetouts and cranberries to the pan and toss briefly to heat the mangetouts. Season to taste with salt, pepper and lemon peel.

  5. 5

    Drain the tagliatelle and mix with the asparagus mix. Remove the basil leaves and serve the pasta sprinkled with basil.

Categories & Tags

Main Dishesvegetarianvery easy