I love British asparagus season! What I normally do is wait for ages for it to start and then when it finally does arrive, I get very excited and buy loads of bunches of asparagus which I then have to come up with ideas with what to do with it. I love asparagus, with poached eggs and butter but I can get bored of that sometimes! Therefore, as I am doing the Thinking Slimmer programme at the moment, I am trying to find healthy and new ways to eat my favourite foods so I came up with this asparagus and spring onion pasta dish which is rich and creamy but still reasonably healthy for you. The full recipe is below.
I cooked the pasta for this dish in my new Stellar Tate 24cm Draining Casserole which are very unique pans that mean you can cook and drain from one pan with the minimal of fuss. They also have low profile lids for easy storage and you can stack the entire range of pans on top of each other, saving space in the kitchen. They are suitable for all hob types, are dishwasher safe and are oven safe up to 180 degrees C. The glass lid mean that you can see how much water is left in the pan which is really useful if you want to use a tiny bit of the cooking water from the pasta in your sauce as I do below. I use this pan all the time now especially for pasta and potatoes as it is really easy to use. My only recommendation is to use oven gloves when lifting the pan off the hob and draining as it can get a bit warm and you may burn yourself if you are not careful.
Asparagus & Spring Onion Pasta
A lovely rich and creamy pasta dish that is perfect for Spring but it will even make out of season asparagus taste good too!
Author: Jo Brigdale
Recipe type: Main
- 75g per person of wholewheat pasta
- 6-8 spears of asparagus per person, stalks chopped finely & tips left whole
- 1 teaspoon Olive Oil
- 4 spring onions per person, chopped
- 1 heaped tablespoon per person of Philadelphia Light with Garlic & Herbs
- 10g Parmesan, grated with extra to garnish
- Sea Salt & Black Pepper, to taste
- In a saucepan, cook the wholewheat pasta according to the packet instructions. When there is 2-3 minutes of cooking time left, add the asparagus in with the pasta and cook until tender.
- Meanwhile, fry the spring onions in the olive oil until softened. Drain on some kitchen paper and set aside.
- Once the pasta and the asparagus have cooked, drain and leave 2-3 tablespoons of pasta cooking water in the pan along with the pasta and the asparagus.
- Add in the Philadelphia Light, spring onions and Parmesan into the pasta and asparagus and stir to combine. Season with salt and pepper.
- Serve in a large pasta bowl with extra Parmesan on top, eat and enjoy!
For other asparagus recipes including pasta, please see:
I am linking this up to Pasta Please run by Tinned Tomatoes and hosted this month by Jen’s Food. I am also linking up with Tinned Tomatoes ‘Meat Free Mondays‘ and #ExtraVeg run by Utterly Scrummy Food for Families and Fuss Free Flavours and hosted this month by Veggie Desserts.
I am taking part in a Thinking Slimmer 12 week focus group reviewing their products. I was sent the Stellar Tate casserole pan to review. All opinions are my own. I was not required to write a positive review.