×
Hi!
Friendscookbook is site to share your recipes with friends and family.
You can log in with facebook or signup
Spring Spaghetti
Description
A wonderful combination of fresh spring vegetables (snow peas, mushrooms, asparagus) in a creamy and basil and wine sauce, served over spaghetti.
Ingredients
Sufficient uncooked spaghetti for 2 people (I used gluten free)1 teaspoon olive oil
1-2 garlic cloves (finely chopped or crushed)
2 heaped teaspoons basil and parmesan tapenade
3 asparagus stems, cut into 2in pieces
4 medium size mushrooms, sliced
8 snow peas, cut in half
1 shallot, sliced
2 tablespoons chopped bacon
1/4 cup dry white wine
1 tablespoon grated parmesan cheese
1/2 cup light cream
Salt and Pepper to taste
Shaved parmesan (to serve)
Instructions
Heat oil in pan and add garlic, bacon and tapenade (basil pesto can be substituted if tapenade isn’t available). Stir over heat for a minute then add asparagus and shallots, continue stirring over heat, ensuring vegetables are coated with tapenade.Add white wine and salt and pepper and cover pan for 3 minutes to allow asparagus to steam until just beginning to soften.
Place spaghetti in boiling salted water and cook until tender (gluten free spaghetti takes approx. 6 mins).
Remove lid from sauce and add mushrooms, snow peas and salt and pepper. Simmer for a few mins until liquid has reduced and add cream. Simmer gently for 5 mins then add parmesan cheese, stir until cheese has melted through sauce.
Drain spaghetti and place desired amount on plates. Top with sauce and shaved parmesan and serve.
Notes
When you drain the spaghetti, rinse but do not drizzle and stir through oil as this prevents your pasta sauce from clinging to the pasta. (I was always told to stir oil through the pasta to stop it sticking together)
Comments
Login to post a comment
posted 1 decade ago
Sounds delicious!! Can't wait to try it. Thanks for sharing :)