Recipe: Lemon & Pine Nut Pasta with Roasted Asparagus

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It seems like all I ever post about these days is food (what a shame, eh?), although it has been quite a while since I last did a recipe post. The May edition of Degustabox* arrived at my doorstep last week, packed full of food and drink to try out (keep reading for a little discount code and a full list of everything in the box!). One of the items in my box was the Garofalo Elicoidali Pasta so I decided to throw together a bit of a summery recipe to make the most of this seemingly very simple cupboard staple. You might not think there’s a huge variation between brands of dried pasta (I know I didn’t anyway), but the Garofalo pasta seemed to be a much better quality compared to my usual supermarket ones; it had a distinct wheaty smell even just from opening the packet, and it remained nice and al dente after cooking. Thumbs up!

Ingredients (Serves 2)
150g Garofolo Elicoidali Pasta
125g asparagus tips (approx 20 trimmed spears)
1 small onion
4 garlic cloves
100g marscapone
50ml double cream
2 tablespoons pine nuts
1 lemon (zest and juice)
Olive oil
Butter
Salt & pepper

Method
1. Preheat the oven to 180°C, and put on a pan of salted water to boil.
2. Trim your asparagus spears (if necessary) and lay out on a baking tray. Drizzle with a little olive oil and a generous sprinkling of salt and black pepper and toss to coat well. Once the oven is hot, roast the asparagus for 8-10 minutes. Add the pasta to the boiling water, it should also take around 8-10 minutes to cook.
3. Toast the pine nuts in a dry pan (don’t add any oil/butter) for a couple of minutes. Keep tossing them around the pan until they start to turn golden brown, being careful not to let them burn. Once toasted, remove them from the pan and set to one side.
4. Return the empty pan to the heat and add in a little bit of butter and a glug of olive oil. Turn down to a medium heat, then add in a finely diced onion and four minced garlic cloves. Fry gently until browned.
5. Add in the marscapone and double cream, and stir well until combined into the sauce.
6. Add in the zest of one lemon, then chop the lemon in half and add in half of the juice. Save the other half for later.
7. Once the sauce has been bubbling away for a couple of minutes, add in a spoonful of water from the pasta pan to thin it out a little. Depending on how thick you like your sauce, just add more water/more marscapone if it becomes too thick/too thin.
8. Once the pasta is cooked, drain it and add to the pan with the sauce. Give it a good stir and add in the other half of the lemon juice.
9. Remove the asparagus from the oven and chop the spears in half (reserving a couple for decorating purposes if you so desire). Add the asparagus and toasted pine nuts to the pasta and stir well. Season with salt and black pepper.
10. Add an extra little slice of lemon to each plate and serve.

A pretty simple recipe, but also a pretty tasty one if I do say so myself. It’s nice and summery, with lots of lemon freshness and a creamy sauce which isn’t too heavy. Make sure to get British asparagus as it’s in season at the moment and tastes SO much better when it’s fresh!

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As for the rest of this month’s Degustabox, there was plenty of other great stuff included too. I’ve already finished off the Hornsby’s Cider, the Cawston Press Cloudy Apple Sparkling Water and the Kettle Sweet Potato Chips, and all of them come highly recommended by me. I’ve also had a couple of the Elizabeth Shaw Dark Chocolate Cocoa Crunch Flutes and the Raw Energy Chewing Gum; both of these surprised me as I’m not a huge fan of dark chocolate or “energy drink flavour” but I quite liked both of them. I’m yet to open the Finn Crisps but these were always a staple in my mum’s cupboard so I know I’ll like them! I’m sure the Cirio La Classica Passata and SuperCirio Tomato Puree will both be used up soon too in various recipes, and the Dr Oetker Cake Release seems like a nifty invention to make baking a bit easier. The only thing I’m not sure if I’ll use/like is the Taylor’s of Harrogate Blackberry & Elderflower Tea, simply because I don’t like tea or herbal tea, but I’m sure they’re lovely if you’re into that kinda thing. Overall, another great box from Degustabox and I would highly recommend trying it out – use the code SW7W3 to get £3 off your order, making it only £9.99 for all these goodies!

Gillian x

Gillian

Freelance social media and digital marketing consultant with a penchant for writing blog posts, drinking sickly sweet cocktails and exploring the cobbled streets of Edinburgh.

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