Pasta with Asparagus and Tomatoes
Pasta with asparagus and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g green asparagus
- 1 Shallot
- 1 Garlic clove
- 2 tbsp olive oil
- 200 g cocktail tomatoes
- Salt
- Pepper (freshly ground)
- 0.5 tsp lemon zest
- 400 g pasta (e.g., paccheri or rigatoni)
- 2 handfuls arugula
- 35 g grated pecorino
- olive oil (for drizzling)
- pecorino (for sprinkling)
Instructions
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1.
Wash the asparagus, peel the lower third and trim the tough ends. Cut the stalks into about 3 cm pieces; optionally halve the tips lengthwise. Peel and finely dice the shallot and garlic. Sauté both with the asparagus in a large pan over hot oil for 4–5 minutes. Wash and halve the tomatoes, adding them to the pan during the last 2 minutes. Season with salt, pepper, and lemon zest.
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2.
Meanwhile cook the pasta in boiling salted water until al dente. Shake arugula dry. Grate pecorino roughly. Drain the pasta and toss it lightly wet into the asparagus mixture. Fold in cheese and arugula. Taste again, plate, and optionally drizzle olive oil and sprinkle grated pecorino on top.
