Spaghetti with Asparagus, Peas, Spring Onions & Créme Fraîche Recipe
This Spaghetti with Asparagus, Peas, Spring Onions & Créme Fraîche recipe makes for a delicious weekday meal that requires little preparation and cooking time.
10 Mins 15 Mins EasyServes 4
400g asparagus spears
3 tbsp olive oil
8 spring onions, trimmed and sliced
200g frozen peas or fresh peas
8 tbsp (120g) créme fraîche
Salt and freshly ground black pepper
Grated or shaved parmesan, to serve
Put a large pan of water to boil. While you wait, trim the ends off the asparagus and cut into 2 to 3cm (1 inch) lenghts. Once the water has come up to boil, blanch the asparagus for 2-3 minutes, remove from the pan, and place in a bowl of ice-cold water.
Cook the spaghetti in the pan with the boiling water according to the instructions on the packaging.
While the spaghetti is cooking, heat the oil in a large frying pan, add the spring onions and fry for 2 minutes. Add the frozen peas, stir over the heat for 2 minutes until defrosted and heated through, and then add the asparagus.
Drain the cooked spaghetti and add to the frying pan with the créme fraîche. Season with plenty of freshly ground black pepper.
Toss together over the heat for 1-2 minutes until everything is piping hot.
Serve with grated or shaved parmesan, a sprinkle of fresh mint and a drizzle of olive oil.
Tip: The asparagus can be steamed in a colander or metal strainer placed over the cooking spaghetti with a lid on top.