Asparagus, Pea & Mint Tagliatelle

For 2

Ingredients:

• 200g tagliatelle

• Salted water

• 1 tbsp sunflower oil

• 2 banana shallots - slices

• 2 cloves garlic - finely chopped

• ½ courgette - finely sliced

• 4 Asparagus spears - 2cm pieces

• 200ml pasta water

• 2 tsp white miso

• 1 tbsp butter

• Handful Frozen Pea

• 100ml plant cream

• 1 tbsp Mint - chiffonade

• 2 tbsp Nutritional yeast

• Drizzle of Truffle oil

• ¼ juice of lemon

• 1 tbsp chives - chopped

Methods:

1. Add a pot of water to the boil with salt - either kettle if in a rush or from hot water is a good way. Once voiling, add the pasta & cook as per pack instructions

2. Add some oil to a large frying pan and fry the shallots and garlic off together on a low heat.

3. Add the sliced courgette for a further 2 mins on a medium heat.

4. Add in the asparagus pieces, followed by 200ml pasta water with miso & butter.

5. Bring to the boil and reduce on a high heat until it starts to reduce by half.

6. Add the peas and cream and bring to a simmer.

7. Fold in the mint, nutritional yeast, lemon juice and truffle oil. Season with salt and pepper.

8. Once the pasta is cooked, drain the water and add it into the sauce. Fold though with tongs.

9. Plate up and sprinkle some chives to serve and add some nutritional yeast over the top. Buon Appetito!

Sounds good but short in time or energy? There is always our ready-made Wild Mushroom & Truffle Rigatoni or our creamy Meatballs Alfredo which are served with penne pasta.