summer pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Serves: 4
What you'll need
  • 2 shallots
  • 2 cloves garlic
  • 400g penne pasta
  • 1 bunch asparagus (woody part removed, rest cut into pieces)
  • ½ punnet cherry tomatoes (halved)
  • 4 heaped Tbsp light sour cream
  • 1Tbsp french mustard (I like a grainy mustard)
  • salt, pepper to season
  • 3 - 4 Tbsp pinenuts
Instructions
  1. Boil water and cook your pasta until al dente
  2. Meanwhile peel shallots and garlic cloves and pop in your TM bowl. Process on speed 5 for 5 seconds. I actually used 3 garlic cloves but I love garlic
  3. add in olive oil and saute for 2 mins, 90 degrees, speed 3.
  4. add in asparagus and cook for 2 mins, 90 degrees, speed soft and reverse. If you like your cherry tomatoes to be cooked then put in at this time with the asparagus.
  5. Add in sour cream and mustard and stir for 30 seconds, speed soft and reverse.
  6. In a frypan toss in the pinenuts and shake around a few times over a medium heat. Never turn your back on them but in a minute or two you will have some toasted pinenuts with a lovely bit of colour.
  7. Drain pasta and tip in sauce, season really well and serve with pinenuts over the top.
  8. This is also delicious cold. If you don't like cooked tomatoes just add them to the pasta and asparagus sauce as you are combining the two. I love hot cooked tomatoes but not everyone does.
  9. If you don't have a Thermomix, chop and saute your shallot and garlic in olive oil until soft. Add in asparagus and saute for a minute or so. Add in the tomatoes now or later. Remove from heat. Add in sour cream and mustard. Season well and combine with cooked pasta and top with pinenuts.
Recipe by Retro Mummy at https://retromummy.com/2013/01/09/summer-pasta/