Quick Creamy Asparagus & Green Pea Bucatini
with Goat Cheese
Cooking time
10 minutes
Servings
2/4
Calories
720 /serving
Spearhead a speedy vegetarian supper with spears of asparagus. Their delicate taste and gentle crunch is always a welcome sign that spring has sprung. Keep them crisp with a brief boil along with green peas, in the same pot as the pasta. Butter up those strands of bucatini, hollow with a pleasant al dente bite, in a sauce of garlic, cream and lemon—plus tangy goat cheese for cheesy depth. Serve with sunny lemon wedges.
We will send you:
- 15ml Minced garlic
- 1 Lemon
- ½ Bunch of asparagus
- 150g Green peas
- 225g Bucatini
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 30g Goat cheese
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
15 g
Sodium
670 mg
Total Carb
101 g
Sugars
8 g
Protein
23 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the woody ends of the asparagus; cut into thirds on an angle. Quarter the lemon.
Boil the pasta & vegetables
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final 2 to 4 min., add the asparagus and peas. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream, spices and ¼ of the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until heated through and combined.
Combine the pasta
To the pan of sauce, add 2 tbsp butter, the juice of 2 lemon wedges (double both for 4 portions), the cheese, and the pasta and vegetables. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining lemon wedges. Bon appétit!
