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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Farfalle with Baby Capsicum, Asparagus and Spinach

Farfalle with Baby Capsicum, Asparagus and Spinach

300g farfalle pasta
1/4 cup (60ml) extra virgin olive oil
3 spring onions, thinly sliced
2 baby red capsicums, seeds removed, cut into 3cm wedges
2 bunches asparagus, ends trimmed, cut into 3cm lengths
3 garlic cloves, finely chopped
1 teaspoon dried chilli flakes
100g baby spinach
1/2 cup (40g) grated pecorino

Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.

Meanwhile, heat 2 tablespoons of oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.

Add reserved cooking liquid and bring to a simmer. Remove the pan from heat.

Add farfalle, baby spinach and remaining 1 tablespoon oil to the frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.

Divide pasta among bowls and sprinkle with grated pecorino just before serving.

from: delicious.com.au
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