John Myers
Fruity Pasta with Green Asparagus and Cherry Tomatoes
The perfect fruity pasta with green asparagus and cherry tomatoes recipe with a picture and simple step-by-step instructions.
- 500 g Green asparagus
- 200 g Cherry tomatoes
- 1 Orange
- 2 tbsp Olive oil
- 200 g Creme fraiche Cheese
- 400 g Tagliatelle
- 1 bunch Basil
- Salt pepper
- 1 Onion
- 50 ml Milk
- Cut off the woody end of the green asparagus, peel the lower third and cut into bite-sized pieces. Wash cherry tomatoes and cut in half.
- Squeeze the orange, cut the onion into small pieces. Heat the olive oil, fry the onion, add the orange juice, crème fraîche and milk, simmer for 3 minutes.
- Cook the asparagus in boiling salted water for about 8 minutes. Cook the pasta according to the instructions on the packet. Pluck the basil leaves and set aside.
- Mix the pasta, asparagus, tomatoes and sauce, bring to the boil again briefly. Season to taste with pepper and salt. Garnish with the basil leaves on plates and serve.
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