Roast Aspargus and broccoli tagliatelle
A simple pasta to celebrate the best time of year: asparagus season. Make this quick and easy supper during May and June for the best results.
INGREDIENTS (serves 4)
200g British purple sprouting broccoli
400g British asparagus
500g fresh tagliatelle pasta
3 garlic cloves
400ml creme fraiche
Juice of a lemon
Handful of watercress
1 tbsp salted butter
Prepare the veggies by steaming the broccoli over simmering water for 10-15 minutes until you can just about push a fork through the stems. Take the tails off the asparagus spears, chop them in half and roast them in a 200 degree fan oven for 7-10 minutes. Watch out - don't over do the asparagus!
Whilst the veg is cooking, take a frying pan and melt the butter gently on a low heat. Crush the garlic cloves and add to the butter and fry for 5 minutes until the garlic is golden but not too dark in colour. Add the creme fraiche and lemon juice. Stir.
Next, bring a saucepan of salted water to the boil and add the pasta. Cook the pasta for 5 minutes, then roughly drain, leaving a little bit of the starchy water in the pan with the pasta. Add to the frying pan of sauce. There should be just enough sauce to lightly coat the pasta.
Finally, once the asparagus and broccoli are done add them to the tagliatelle and top with shavings of parmesan and watercress.