One Pot Business
Winter and Spring having a last little embrace before they part ways with a chef's kiss - briny, buttery one-pot pasta with young asparagus.
Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes
INGREDIENTS
1 tablespoon Dijon mustard
1/4 cup (60ml) lemon juice
2 tablespoons extra virgin olive oil
1 brown onion, finely chopped
1/2 cup (110g) marinated artichokes, chopped
1/2 cup (110g) pitted green olives, halved
1 tablespoon capers
2 garlic cloves, sliced
1/4 cup (60ml) white wine
2 tablespoons salted butter
400g mafaldine pasta
10 basil leaves, chopped
10 dill sprigs, chopped
2 bunches asparagus, trimmed and cut into 2cm pieces
1 litre of water
2 pots of Continental Vegetable Stock Pot Sensations
1/4 cup (25g) finely grated parmesan cheese
METHOD
In a small bowl, combine the Dijon mustard and lemon juice. Set aside.
Heat the extra virgin olive oil in a large deep frying pan over medium-high heat.
Add the onion and cook for about 5 minutes, or until soft.
Stir in the artichokes, olives and capers. Cook for a further 5 minutes or until the edges develop a golden brown crust.
Add the garlic and saute for another 2 minutes.
Pour in the white wine and stir, allowing it to boil and deglaze the pan. Continue stirring until the wine has evaporated.
Add the butter and mix it in until it melts completely.
Add the herbs, lemon-Dijon mixture and pasta, stir well, then add the water and the two stock pots to the pan. Stir well.
Cover the pan with a lid and let it simmer for about 25 minutes, or until the pasta is cooked. With 5 minutes remaining, stir the asparagus pieces into the pasta.
Cover again for 5 minutes, then remove from the heat. The pasta should still be al dente, bubbling and jam packed with flavour.
Before serving, stir in the finely grated parmesan cheese.
This recipe was created in partnership with Continental Foods. The product can be changed to stock or water of your choice.
HINTS
No mafaldine? Any long ribbon works - fettuccine, pappardelle, or spaghetti snapped in half.
It's properly trans-seasonal: a splash of cream takes it back towards winter, the young asparagus carries it into sunshine.
The olives, capers and artichokes bring serious salt of their own - taste before you even think about seasoning.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 10700kJ (2555 calories)
Protein: 62g
Fat: 95g
Saturated fat: 32g
Carbohydrates: 310g
Sugars: 15g
Fibre: 22g
Sodium: 6300mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.