Pasta with asparagus and sun-dried tomatoes

And William’s fingers!

This was a really nice assortment of flavors and very quick and simple to put together.

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While the pasta cooked, the cut lengths of asparagus were sizzled in the very hot cast iron skillet and thinly sliced garlic was toasted in a little olive oil.

Once cooked, the pasta was arranged and topped with asparagus, garlic, chopped sun-dried tomatoes, lemon zest and red chili flakes. The dish was then drizzled with a little Tuscan herb olive oil and lemon juice – a marvelous contrast of sweet asparagus, lemon, earthy garlic and the pungency of the tomatoes.


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