My love for pasta knows no boundaries. I love mixing fresh and seasonal veggies in my pasta dishes and in this case, I chose asparagus and cherry tomatoes. Also, how fun-looking are garganelli? This recipe is super delicious and super easy, I hope you’ll enjoy it as much as I did 🙂
Total Time: 45 minutes (that’s because we have to peel the asparagus, but nothing worth having is gained without effort, right?)
– 400g garganelli tricolori (If you can’t find this specific sort of pasta, look for fusilli, penne or rotini)
– 1 to 2 bunches of asparagus depending on how much you love this vegetable 🙂
– 1 dry pint of cherry tomatoes (25 to 30 cherry tomatoes)
– the juice of half a lemon
– 4 cloves of garlic
– Parmesan cheese
– olive oil
– salt & pepper
Start by boiling water in a large saucepan. Peel, wash and cut in halves the asparagus. Salt the boiling water and cook the asparagus for 15 to 20 minutes.
Wash and cut the cherry tomatoes in halves. In a frying pan, heat 3 soup spoons of olive oil and cook the halves of cherry tomatoes for 5 minutes. Set aside. Peel and chop the garlic. Heat an additional soup spoon of olive oil in the same frying pan you used for the cherry tomatoes. Brown the garlic for 5 minutes over medium heat.
When the asparagus are ready, remove them from the boiling water and drain them. Cook the pasta in the same water as for the asparagus for 8 minutes. Put the asparagus in the frying pan with the garlic for 5 minutes on low heat.
Drain the pasta and mix all the ingredients together. Season with salt and pepper. You can also sprinkle a little bit of Parmesan cheese. Buon appetito!