Penne with green asparagus, peas & crunchy pistachio
- Preparation time
- 30 min
- Number of people
- 4 people
- Meal type
- main course
This creamy penne is packed with fresh spring vegetables and gets a delicious crunch from the roasted pistachios. A sunny pasta dish that's easy to prepare.
Ingredients
- 350 gpenne
- 400 ggreen asparagus
- 200 gfrozen peas
- 150 gmascarpone
- 60 gParmesan cheese
- 50 gpistachios — unsalted, shelled
- 15 gbasil — fresh
- 1lemon
- 2 clovesgarlic
- 1 tbspbutter
- 1 tbspolive oil
- black pepper
- salt
Method
- 1
Roughly chop the pistachios, roast them in a dry frying pan for 2–3 minutes and set aside.
- 2
Remove the hard bottom part of the asparagus. Cut them into pieces of approx. 4 cm and set the tips aside.
- 3
Finely chop the garlic.
- 4
Cook the penne al dente and reserve 250 ml of pasta water.
- 5
Heat olive oil and butter in a large frying pan.
- 6
Sauté the asparagus stalks for 3 minutes. Add asparagus tips and garlic and sauté for 2 minutes.
- 7
Add the frozen peas and cook for 2 minutes.
- 8
Turn down the heat. Add mascarpone and 100 ml of pasta water and stir until smooth.
- 9
Add the penne.
- 10
Mix in 40 g of Parmesan cheese and add extra pasta water as needed.
- 11
Add the zest of ½ lemon and 1 tbsp lemon juice.
- 12
Roughly tear 10 g of basil and mix into the pasta.
- 13
Season with black pepper and salt if necessary.
- 14
Divide among four plates.
- 15
Finish with pistachios, the remaining 20 g of Parmesan cheese and 5 g of basil.
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Sagas House