John Myers
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Pasta with Fried Asparagus and Various Accompaniments
The perfect pasta with fried asparagus and various accompaniments recipe with a picture and simple step-by-step instructions.
- 800 g Asparagus, here white and green
- 150 g Cherry tomatoes
- 1 Onion
- 1 Garlic marriage
- 250 g Any pasta, here narrow ribbon noodles
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp Tomato paste
- Salt pepper
- 150 ml Vegetable broth or pasta broth
- 2 tbsp Roasted pine nuts
- 1 handful Arugula
- Parmesan chips
First prepare everything well:
- Wash the asparagus and cut off the woody ends. Peel the white asparagus. The green asparagus only needs to be peeled in the lower third. Cut both varieties diagonally into bite-sized pieces.
- Wash tomatoes and cut in half.
- Dice the onions and garlic.
- Toast the pine nuts in a pan without fat. Clean, wash and dry the rocket. Slice the Parmesan into chips. Bring pasta water to a boil
Preparation:
- Heat the oil and butter in a large pan or coated saucepan and fry the asparagus in it for 4-5 minutes. After about 2 minutes add onions and garlic. Cook the pasta in salted water at the same time. Stir in the tomato paste, then the cherry tomatoes. Fry another 2-3 minutes in total. Season with salt and pepper. Add the vegetable stock, or alternatively the collected pasta water, to the asparagus mixture and bring to the boil. Simmer for 1-2 minutes. Now carefully fold in the cooked pasta. Season again heartily with salt and pepper.
- Arrange on plates. Spread the pine nuts and the Parmesan cheese over it. Put the rocket on top.
- A wonderfully light vegetarian meal. The amount is enough for 3 people, depending on your personal appetite.
- Enjoy yourself.
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