Friday, April 27, 2012

Pasta with spring flavours

Tonight's Menu
Whole Grain Bow tie pasta
with asparagus and pine nuts
Wine Pairing: Pinot Grigio

Lemony bow tie pasta with asparagus and pine nuts and sun dried tomatoes
Pasta can be enjoyed in every season and what makes it special is the seasonal ingredients and subtle flavors. This version is fresh and tangy and a wonderful addition to a spring menu. I love adding peppers to pasta but you can omit them as there are loads of other veges here.

Pasta with spring flavors
Ingredients: serves 4
2 tbsp olive oil
1/2 lb mushrooms thinly sliced
2-3 cloves garlic grated
1 lb asparagus, trimmed and cut in 1 inch length
1 large red pepper or 1/2 lb sugar snap peas
2 tbsp diced sun dried tomatoes soaked in 2-3 tbsp dry white wine or water
3 cups whole grain bow tie (or fusilli) pasta
1/2 cup fresh coriander and mint leaves chopped
2-3 tbsp lemon juice
salt and pepper to taste
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano
  1. Put a large pot of salted water to boil. 
  2. Toast pine nuts in a hot pan for 2-3 minutes, keep aside. 
  3. Heat oil in a large pan. Add garlic and all the vegetables and sauté for 2-3 minutes. Add the sun dried tomatoes along with the liquid and cook for 5 minutes on medium heat till vegetables are tender crisp. Remove from heat. 
  4. Meanwhile cook pasta as per package directions until al dente. 
  5. Drain pasta and add to vegetables. Season with salt and pepper, add chopped fresh herbs and lemon juice and give it a quick toss. 
  6. Serve topped with pine nuts and Parmigiano-Reggiano.
Lemony bow tie pasta with asparagus and pine nuts

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