- 1 shallot, finely diced
- 4 spears of asparagus
- 200g fresh pasta
- Handful of wild garlic
- 100g frozen peas
- 50g hard cheese such as Spenwood, Manchego or Parmesan
- HANDFUL OF PITTED OLIVES, HALVED (OPTIONAL)
A recipe to celebrate the quintessential taste of spring: Combining British asparagus with fresh wild garlic. The perfect, quick, simple, seasonal supper from our Tutors.
Join us for our Pasta Masterclass and discover the art of the pasta making as our Tutors will guide you through creating different pasta doughs, the shaping process along with delicious, simple sauces to accompany.
Prepare the asparagus by cutting the spears vertically into long, thin strips with a sharp knife, vegetable peeler or a mandolin.
Set a sauté pan over a medium heat and add a little olive oil. Add the shallot and sweat for 2 minutes. Once softened, add the asparagus strips and season with salt & pepper. Continue to cook for a further 2 minutes.
Bring a large pan of salted water to the boil. Drop in the pasta and swirl around with a wooden spoon to stop it from sticking. When the pasta is nearly done but still has some bite, lift it from the water with tongs and transfer to the sauté pan with the softened shallots and asparagus. Do not discard the pasta cooking water.
Toss the pasta together with the asparagus and shallot, adding a handful of cheese, the wild garlic and peas.
Return the sauté pan to a low-medium heat. Add a ¼ cup of the pasta cooking water and a handful of cheese, tossing the pan as you go over a low heat so the sauce does not split. Repeat until all the cheese has melted and you have a glossy sauce. Once you are happy with the consistency, divide the pasta between two serving plates. Top with a final sprinkling of cheese or chopped olives and enjoy.
Want to keep up-to-date with Daylesford?For our latest news, information on our events, and recipes straight to your inbox, subscribe to our mailing list.