John Myers
Less Than 30 Minutes: Pasta – Asparagus – Pan
The perfect less than 30 minutes: pasta – asparagus – pan recipe with a picture and simple step-by-step instructions.
- 1 bunch Green asparagus
- 1 a cup Sugar snap
- 1 piece Diced onion
- 1 shot Garlic oil or similar
- 200 g Sausage scraps
- Or 3 sausages
- 1 tsp Mexican spice
- Salt and pepper
- 200 gram Corn-Pasta
Preparations
- For the Saprgel, prepare a saucepan with water, add salt and bring to a boil. Wash the sugar snap peas and cut in halves or thirds.
- Now shorten the asparagus by about 3 cm and wash. Then put it in the boiling water and let it simmer for about 5 minutes.
- In the wok, heat the onions with the garlic oil. At the same time, put the asparagus in a sieve, cook the pasta in the asparagus water and then put it in a sieve and briefly quench (corn noodles should be quenched a little)
- In the wok, the leftover sausage should stew with the onions, then add the cut sugar snap peas and stew briefly … in the meantime cut the drained and quenched pasta, you can leave it in the original, they were too big for me.
- Swirl everything through a few more times, add the teaspoon of Mexican spice mixture (I set the days), swirl well again and DONE – plate out, let’s go for the feast!
- 6th recommendation: grated cheese on top …. mmmmhhhhh delicious 😉
Facebook Comments