This pasta dish is light, green and pretty healthy!
I don’t think that this could be much further from the pasta recipes I usually make, mainly because it is not smothered in cream and cheese (yum :-)). Instead it has a green vegetable, herbs, some toasted nuts, olive oil and just a little parmesan.
If you can’t live without meat in every meal then some bacon or sliced grilled chicken would team up very well with this. You could also add more vegetables in the form of peas if you would like to bulk it out. Of course you can never go wrong with serving garlic bread as an accompaniment.
This recipe serves 2 people easily with plenty of leftovers, or it could be a light lunch or appetiser for 4.
- 1 bunch of asparagus (approx 8-10 spears)
- 3 tbsp pine nuts
- 200g/7 oz dried spaghetti (the thinner the better)
1 large handful parsley, roughly chopped
2 heaped dessertspoons light sour cream
- 1/3 cup finely grated parmesan
- extra virgin olive oil, to drizzle
To prepare the asparagus, remove and discard the woody ends. Tip: do this by holding each end and gently bending the spear – the woody end will break away. Next cut off the tips (keep them whole as they are pretty), then finely chop the remaining part of the spears.
Heat a frying pan over a medium heat and toast the pine nuts for a minute or until just golden. Remove to a plate.
Cook the pasta in a large pan of salted boiling water for 7 minutes, then add the asparagus tips and pieces to the water for the last minute or so. The asparagus is cooked when bright green and tender.
Drain the pasta and asparagus, then toss through the parsley and sour cream.
Divide the pasta between your serving dishes and scatter over the toasted pine nuts and parmesan.
Finally drizzle over a generous amount of the olive oil.
Serve and enjoy!