One Pot Asparagus Cream Pasta
Asparagus, ricotta and cream make this pasta a midweek treat.

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One Pot Asparagus Cream Pasta

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Ingredients

Adjust Servings:
300g fresh penne if using dried then you need to add 5 minutes to the cooking time
250g thin asparagus if the asparagus is really thick and woody, then halve it down the length too
A handful of frozen peas
1 tbsp. ricotta cheese
50ml double cream
The juice of half a lemon

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Just add your favourite veggies to mix it up!

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Ingredients

Directions

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One Pot Asparagus Cream Pasta is perfect for those ‘gosh I’m tired, can I really be bothered to cook?’ moments.  It’s light, creamy and satisfying and yet takes mere minutes.  Plus, you only need one saucepan.  I’m sold, how about you?

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Steps

1
Done

Put a large saucepan of salted water on to boil and, while you're waiting, chop the asparagus into 1-inch pieces, discarding the very thickest pieces.

2
Done

When the water has come to the boil, throw in the fresh pasta and chopped asparagus together, for about three minutes. Then add the peas (still frozen) for about another 2 minutes. It's all cooked when the pasta is al dente and the asparagus and peas are soft, but not slushy.

3
Done

Drain the pasta and veggies, then return them to the saucepan, and stir through the ricotta, cream and some black pepper. Place back on a low heat for 1 minute to warm through.

4
Done

Divide between two bowls, squeeze over some lemon and top with some grated parmesan, if you like. It's also great served with garlic bread.

TfB

Owner/Author of The Food Brood

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