A lovely recipe from Jenny Linford’s ” The London Cookbook” to make when asparagus is in season.
Ingredients
- 400 g spaghetti
- sea salt and black pepper
- 250 g freshly podded peas about 500g unpodded
- 1 tbsp olive oil
- 1 onion peeled and finely chopped
- 115 g mascarpone cheese
Servings:
Instructions
- Cook the spaghetti in a large pan of boiling salted water until al dente. Drain.
- Meanwhile boil the peas until just tender in a separate pan of boiling water and drain.
- Heat the olive oil in a heavy based frying pan then add the onion and fry gently until softened and fragrant.
- Add the asparagus to the pan together with the peas. Fry gently, stirring, until the asparagus is just tender.
- Add the drained spaghetti to the pan together with the mascarpone and cook gently over a low heat until the mascarpone has melted. Serve immediately.
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