Bored of always accompanying pasta with the same combinations of ingredients? Today I propose a green alternative that has as protagonists asparagus and peas. Doesn't sound bad does it? 7 ingredients is all you need to get down to business.
The spaghetti with asparagus and peas that we propose today represent a lightweight alternative in front of others. Now, at home we have not been able to avoid adding a little cheese to the shortlist. You can use the one you like the most; in our case we have opted for a Parmesan.
Spaghetti with asparagus and peas
The spaghetti with asparagus and peas that we prepare today are a good alternative to the more traditional recipes.
Author Maria
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 120 g. asparagus, chopped (removing the woody ends)
- ¾ cup of peas
- 120 g. spaghetti
- ½ white onion, minced
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon pine nuts
- ¼ cup parmesan cheese
- Black pepper
- Sal Island
Preparation
- In a casserole we cook with plenty of water boiling spaghetti, until al dente, following manufacturer's instructions.
- At the same time, in a frying pan we heat a tablespoon of olive oil and sauté the onion over medium-high heat for approximately 4 minutes.
- After add the asparagus and cook until soft with the pan covered. If we see that they take time to make, we add a few tablespoons of the pasta water to help it cook.
- Once soft, we incorporate the peas, season and cook 2 more minutes.
- Remove ⅓ of the cooked vegetables to a blender glass, add 90% of the cheese and pine nuts, the rest of the oil, 2 tablespoons of the pasta cooking water and we crush the whole.
- We drain the pasta, reserving ½ glass of the water.
- We add the pasta, the glass of water and the pesto that we just prepared to the pan and mix.
- Cook for a couple of minutes and serve the spaghetti with asparagus and peas with the Parmesan and the remaining pine nuts.