Spaghetti with Asparagus and Peas (4)

A lovely recipe from Jenny Linford’s ” The London Cookbook” to make when asparagus is in season.

Spaghetti with Asparagus and Peas (4)
Print Recipe
Spaghetti with Asparagus and Peas (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook the spaghetti in a large pan of boiling salted water until al dente. Drain.
  2. Meanwhile boil the peas until just tender in a separate pan of boiling water and drain.
  3. Heat the olive oil in a heavy based frying pan then add the onion and fry gently until softened and fragrant.
  4. Add the asparagus to the pan together with the peas. Fry gently, stirring, until the asparagus is just tender.
  5. 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.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.