It has been a lazy
weekend for me, and the Sunday shall continue the same way. We will
just go to town shortly and then for dinner to a friend's place. It's
still sunny, and the plants are desperate for some rain, but some has
finally been forecast for next week. Before that, we will definitely
enjoy this warm Sunday, as there is another busy week ahead.
Light pasta dishes
are simply the best in this hot season, especially as you can get all
the lovely seasonal produce. Now I made a white asparagus pasta with
some fresh pea shoots on the top accompanied by a tomato, olive and
mozzarella salad. It was a really nice light dinner, and I'm sure
that I will have many more dishes like this during the summer.
White asparagus pasta
Ingredients
Fresh spinach
tagliatelle
Bunch of white
asparagus
1 fresh onion
2 garlic cloves
25 g butter
100 ml white wine
1 lemon's juice
1 tsp sea salt
½ tsp ground
black pepper
Fresh pea shoots
as topping
Served with a
fresh tomato, mozzarella and olive salad on the side.
Method
Prepare the
asparagus by peeling it and cutting it into small pieces.
Chop the onion and
garlic finely.
Melt the butter in
a pan and start lightly frying the asparagus.
After a couple of
minutes, also add the onion and garlic, followed in couple of minutes
by the white wine and lemon juice.
Let simmer for a
few moments, and season with sea salt and ground black pepper.
Cook the pasta,
and mix it with the sauce.
Serve with the
salad and enjoy!
Your VegHog
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