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Asparagus

ALL the how-to-cook-pasta websites were being so.. melodramatic!

DON’T OVERCOOK THE PASTA, DON’T OVERCOOK THE PASTA, TAKE IT OUT THREE MINUTES BEFORE THE PASTA IS COOKED (how would I know when is 3 minutes before the pasta is cooked!?)

So I didn’t overcook it, in fact I undercooked it. It was VERY al dente but still yummy, I think, maybe because I was hungry.

Linguine + garlic + olive oil + asparagus + brussel sprouts + basil

Tomorrow I cook this:

jamie’s italian’s asparagus fettuccine

main courses | serves 4
“This fettuccine is only on the menu the short while asparagus is in season. I think that makes eating it even more special,” says Jamie.

1 Add 4 tsp olive oil to a heavy-based pan over a low heat and sweat onion and celery until soft. Add courgette, leek and asparagus stalks and sweat for a further 2–3 minutes. Add most of the basil leaves and when they wilt, add the stock, then simmer until veg are tender. Remove from the heat and, using a hand blender or food processor, blend till creamy. In another frying pan over a low heat, add a little oil and cook garlic till soft, then add the asparagus sauce and simmer for 2 minutes.

2 Boil a pan of salted water. Cook fettuccine, and 3 minutes before it’s done, add the asparagus tips. When fettuccine is al dente, drain, reserving a little cooking water, and add to the asparagus sauce. Loosen the pasta and sauce with cooking water, as needed. Stir in remaining basil, and serve with parmesan and pea shoots.

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