Asparagus and lemony tomato pasta with black pepper parmesan, avocado verde salad

Cook time: 25 minutes

Couple, family

Ingredients

Ingredient
Couple
Family
Basil
Couple
All
Family
All
Thyme
Couple
All
Family
All
Asparagus
Couple
1 bunch
Family
1 bunch
Tomato
Couple
5
Family
7
Garlic
Couple
5 cloves
Family
7 cloves
Fettuccine
Couple
350g
Family
500g
Lemon
Couple
1
Family
2
Mesclun
Couple
1 bag
Family
1 bag
Salsa verde and pickled onion
Couple
1 pottle
Family
1 pottle
Avocado
Couple
1
Family
2
Black pepper Parmesan
Couple
1 packet
Family
1 packet

Roast the asparagus on top of the herb stalks to get maximum flavour into the asparagus.

 

Instructions

1

Put a large pot of salted water on to boil. Heat the oven to 200 degrees Celsius.

Pull the verde and pickled onion from the fridge.

Remove the thyme leaves from any woody part of the stalk, then chop.

Remove the basil leaves from the stalk.

Lay stalks in a tight pile on a roasting tray.

2

Cut the tomatoes in half and place on the tray on top of the herb stalks.

Sprinkle thyme leaves over the tomatoes. Next drizzle tomatoes with olive oil, sprinkle over a good pinch of salt and a little sugar. Roast for 15 to 20 minutes, or until just starting to brown.

 

 

3

Trim off the woody ends of the asparagus, about 2 cm.

Toss the asparagus in a little oil, the chopped thyme and a pinch of salt.  Lay on the herb stalks and roast for 3 to 4 minutes. Be careful not to overcook them. They should be firm to the bite.

4

Mince the garlic.

In a medium pot, fry the garlic in a good splash of olive oil for 20 seconds before adding the roasted tomatoes. Gently simmer.

Cook the pasta in boiling water for about 12 minutes, or until tender.

While the pasta is cooking place the mesclun in a bowl. Cut the avocado in half, remove the stone, dice and add to the salad.

Once cooked, cut the asparagus into quarters. Set aside with all the juices from the bottom of the tray.

 

5

Once the pasta is cooked strain and toss with the sauce.

Add the zest and juice from the lemon, along with the chopped asparagus.

Throw in a good pinch of salt and a large splash of olive oil.

Taste and season with salt, if needed.

6

Toss the salad with salsa verde, pickled onions and a pinch of salt.

Serve pasta topped with the black pepper Parmesan and salad on the side.



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