Asparagus scampi pasta
This asparagus scampi pasta is a delicious late spring dish, perfect as summer approaches and the asparagus season is coming to an end.
Ingredients
- 500 grams asparagus
- 300 grams pasta short pasta, like elbows
- 250 grams scampi
- 200 grams peas
- 100 ml cooking cream
- 50 grams grated Parmesan
- 1 egg yolk
- 1 tablespoon chives finely chopped
- 1 tablespoon basil finely chopped
- 1 onion
- 1 red chili pepper optional
Instructions
Some preparations
- Peel the asparagus and remove the woody ends. Then cut them into pieces of about five centimeters.
- Remove the skin from the onion and then halve it. Cut the onion into small pieces.
- Halve the chili pepper lengthwise. Remove the seeds and then cut them into small pieces.
- Finely chop the basil and chives.
Cooking the pasta, asparagus and peas
- Bring enough water to the boil and cook the pasta in it. Add the asparagus ten minutes before the end and the peas a few minutes before the end.
- When everything is ready, drain the pasta with asparagus and peas.
- Keep 1 dl (3.5 floz) of the cooking water aside. Place the pasta with asparagus and peas in a large bowl.
Cooking the scampi and making the sauce
- Heat some olive oil in a pan and fry the chili pepper and the onion in it.
- Then add the scampi. Add plenty of salt and pepper and let the scampi warm through (if frozen) or cook until they turn orange (for fresh scampi).
- In the meantime, mix the cooking cream with the Parmesan and the egg. First add the basil and chives. Then also cooking water. Now mix this into a smooth sauce.
Finishing and serving
- Mix the sauce under the pasta with asparagus and peas. Finally, add the scampi.
- Serve the asparagus scampi pasta in deep plates. Finish with some more chives and basil.
Nutrition
Serving: 1personCalories: 567kcalCarbohydrates: 74gProtein: 32gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 174mgSodium: 300mgPotassium: 822mgFiber: 9gSugar: 10gVitamin A: 2068IUVitamin C: 46mgCalcium: 233mgIron: 5mg
