Creamy Garlic & Asparagus Linguine
Shiruna (@eat.click.travel)
A creamy, sunny and delicious pasta dish to celebrate asparagus season!
Medium
30'
4
Ingredients
- 400g Linguine
- 3 tbsp Olive Oil (+ 1 tbsp for pasta)
- 2 Yellow Onions
- 3 cloves Garlic
- 800g Green Asparagus
- 1 tsp Lemon Rind (from about 1 big lemon)
- 400ml New Roots La Cooking
- 1 tbsp Sea Salt
- 1 tbsp Black Pepper
- 1 tbsp Parsley
- 1 tbsp Chives
- ¼ tsp Nutmeg
- Garnish: Lemon Slice & Fresh Basil
Instructions
- Salt a pot of water and cook the linguine according to packet instructions. Drain and allow to cool. Mix in 1 tbsp olive oil to prevent sticking.
- Peel the onions and garlic. Slice the onions into thin vertical slices.
- Cut and discard the woody parts of the green asparagus (about 1 inch from the bottom). Now slice the asparagus heads and cut through the entire length of the stems.
- Heat up olive oil in a pan and fry the onions until they become translucent.
- Use a garlic press to mince the garlic into the pan. Fry until it becomes light brown.
- Add the asparagus to the pan together with the lemon rind. Sautee on high heat for 5-6 minutes.
- Pour in La Cooking, cover, and cook for another 5-6 minutes.
- Now mix in the salt, pepper, parsley, chives, and nutmeg. Cook for another 3-4 minutes.
- Mix the linguine into the sauce.
- Serve with a slice of fresh lemon and fresh basil.
The delicate taste and texture of La Cooking was exactly what I needed for this creamy sauce!
Shiruna (@eat.click.travel)
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