Skip to main content
FreistyleRecipes · Travel · Slow Living

Mediterranean pasta with asparagus and tomatoes

Prep: 20 minCook: 10 minTotal: 30 minServings: 4 servings

Ingredients

  • 250 gr 9 oz. green asparagus tips or asparagus
  • 350 gr 12 oz. pasta noodles
  • 300 gr 10.5 oz. cocktail tomatoes
  • 2 garlic cloves
  • 2 shallots
  • 2 Tbsp olive oil
  • 2 pinches of sugar
  • 3 tsp Knorr Mediterran
  • 150 ml 3/4 cup pasta water
  • Salt
  • Pepper
  • 1-2 tsp creme fraiche (vegan)
  • 50 gr 1/2 cup pine nuts
  • Vegan parmesan
  • Fresh basil

Instructions

  1. Roast the pine nuts in a pan without oil
  2. Cut the asparagus tips in half (if you use the whole asparagus, cut off the wooden ends and then cut them in pieces)
  3. Cut the tomatoes in half
  4. Finely chop garlic and shallots and sauté them in olive oil
  5. Add the tomatoes and roast them for about 2-3 minutes
  6. Add the asparagus, 2 pinches of sugar and keep roasting for an additional 5-10 minutes
  7. Season with 3 tsp Knorr Mediterran
  8. Boil the noodles according to the packet instructions and save approx. ¾ cup pasta water
  9. When the noodles are ready, add the pasta water to the tomatoes and asparagus
  10. Boil briefly and add the noodles. Then stir in 1-2 tsp creme fraiche
  11. Season with salt and pepper
  12. Serve with fresh basil, parmesan and pine nuts

Notes

Tip from my kitchen: save a good splash of the starchy pasta water before draining, it makes the sauce silky and helps it cling to the noodles, so you barely need any crème fraîche. Wide ribbon noodles like pappardelle work beautifully here, but use whatever pasta you love. Roast the pine nuts dry in the pan and watch them closely, they turn golden fast. Best enjoyed fresh, but leftovers reheat well the next day with a little water.

Source: frei-style.com/mediterranean-pasta-with-asparagus-and-tomatoes