Yes I know, I don’t live in a cave, so, I know that the season of asparagus is over for a long time (oops I’m betraying my age !). Okay so all my apologies because as I already said (yes I repeat myself, pfff…age once again), with the change of blog, bah I have recipes that date back a bit so mea culpa ! So today it’s pasta with asparagus-or-nothing (or, alternatively, just pasta with basil not ?!) !

Oh the pasta…Sir loves it but unlike me, he could eat like that, only with a drizzle of olive oil. Good but me as I don’t really want to plain pasta, yes it is not folichon folichon pasta natures (again, a phrase rotten !), bah well, I found a cover that is easy to do and quick. Otherwise Mister accuses me quickly wanting to cause gastro’ (gourmet eh, not the disease !) !!! So here is a recipe far from being complicated, but at least it will give you ideas on when the season asparagus will come back (yes I know it’s going to have to wait 1 year!)

Pasta with asparagus and basil {vegan}

For 2 people Save Print Ingredients

  • 200 g of pasta (here pinnae semi-complete)
  • 1/2 bunch of asparagus
  • 1/2 bunch of basil
  • Olive oil
  • 2 onions cébette
  • Salt and pepper

 

Preparation

  • Peel the asparagus and cut it into pieces of about 8 cm. Put them to cook 7 minutes in boiling salted water.
  • Cook the pasta as indicated on the package.
  • Meanwhile, heat a drizzle of olive oil in a frying pan and spend quickly the asparagus, drained and onions cébette previously minced. Season with salt and pepper.
  • Snip the basil and add it off the heat.
  • Add the pasta to the pan, stir and serve.

 

Written by Doc

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