Pea and Asparagus Linguini
This is the perfect pasta dish to make in the spring or summer when there is plenty of fresh asparagus. Having said that, these days you can buy asparagus nearly all year round and so you can enjoy it anytime. It’s every so easy to make but is one of those dishes that give so much more in flavour than the effort you have to put in. Oh, and just look at the health benefits; asparagus has ability to reduce the effects of free radicals and is a good source of potassium, fiber, vitamin B6, vitamins A and vitamin C, thiamine and folic acid.
A simple pasta dish that gives back so much more than the effort you put in.
- 400 g linguini
- 1 bunch, about 125g asparagus
- 500 g frozen peas
- 1 pot dairy free creme fraiche, we used Oatly
- squeeze lemon juice, about 10 mls
- 1/2 tsp dried mint
- A few chilli flakes to garnish
- 1 tsp nutritional yeast
- salt and pepper to season
Bring a pan of salted water to the boil and cook the linguini according to the packet instructions.
Meanwhile, slice the asparagus into 1/2 cms rounds. When the pasta is cooked drain but retain 200 mls of the water. Set aside the linguini to keep warm. Add the retained water to the pan you cooked the pasta in and add the peas. Put the lid on and cook for 1 min.
Add the creme fraiche to the pan and stir in. Use a stick blender, (or a blender or food processor) to blitz the asparagus and pea mixture but leave some chunky pieces. Season to taste, add the lemon juice, chilli, and mint. Return the linguini to the pan and add the nutritional yeast. Stir and enjoy.