Pasta with Asparagus, Tomatoes and Pea Cream Sauce

Ingredients

• 150 g peas (frozen)
• 250 g cherry tomatoes (red and yellow)
• olive oil (for brushing)
• 250 g green asparagus
• Salt
• 1 Shallot
• 2 Garlic cloves
• 400 g linguine
• 1 bunch parsley (ca. 30 g)
• 2 tbsp olive oil
• 250 ml heavy cream (at least 30% fat)
• Pepper (freshly ground)
• Fresh grated Parmesan (for serving)

Instructions

1. 1.

   Let the peas thaw. Wash the cherry tomatoes, pat dry, brush with olive oil and place on a parchment-lined tray. Grill under the broiler for 10-15 minutes until skins are lightly browned.

2. 2.

   Trim, wash and thinly peel ends of asparagus if needed. Cut diagonally into about 5 cm pieces and blanch in plenty of salted water for 2-3 minutes, then shock in cold water and drain.

3. 3.

   Peel and finely chop the shallot and garlic. Cook linguine in plenty of salted water according to package until al dente, then drain. Wash parsley, shake dry, pluck leaves from stems and finely chop.

4. 4.

   Heat olive oil in a pan and sauté shallot with garlic. Add peas and pour in cream, heat through. Add pasta, asparagus and parsley, warm everything together. Season with salt and pepper, fold in grilled tomatoes and serve topped with fresh grated Parmesan.