I could eat pasta everyday. It’s so versatile! I love classics like bolognese or carbonara, or the ever-so-slightly objectionable puttanesca. Mmmh, puttanesca. I was recently absolutely obsessed with simple spaghetti alio oglio pomodore e prezzemolo (spaghetti with garlic, oil, tomatoes, and parsley). However, I also love off-beat recipes that aren’t classically Italian. One of my favourites is pasta with eggplants, raisins, mint leaves, and feta. It works, I promise. Obviously, in spring I need to cook pasta with asparagus. I know asparagus isn’t as popular outside of Germany, but it’s a mystery to me why. It’s delicious! And of course, it’s doubly delicious in combination with pasta.
Pasta Tre Colori
Source: Kintrup, Martin, 1 Nudel – 50 Saucen, p. 40.
Ingredients
- spaghetti, fusilli, or penne
- 500g green asparagus
- 2 garlic cloves
- 3 spring onions
- 250g cherry tomatoes
- 2 tblsp. olive oil
- 1 tblsp. honey
- 150g mascarpone
- 150ml vegetable stock
- salt
- pepper
- lime juice
Directions
- Wash the asparagus, peel the bottom third, and cut it into 4cm long pieces. Then steam it with boiling water for ca. 4min.
- Cook the pasta.
- Meanwhile, peel and dice the garlic. Wash the spring onions, then cut them in 1cm long pieces. Wash the tomatoes. Afterwards, cut them in half. Strain the asparagus and briefly refresh it in cold water, then let it drain. Heat the oil in a pan. Sauté the tomatoes, the asparagus, and the garlic with honey for ca. 3min. Add the spring onions and sauté them briefly.
- Afterwards, add the mascarpone and the vegetable stock. Stir until smooth. Bring the mixture to a boil, then let it simmer for ca. 2mins. Finally, season to taste with salt, pepper, and lime juice. Mix the sauce with the pasta and serve it.