Servings | serves |
Ingredients
- 340 grams Asparagus trimmed, approximately 20 spears
- 85 grams Goat’s Feta Cheese or Low-fat Ricotta
- 1/4 cup Extra Virgin Olive Oil
- 3-4 tablespoons Lemon Juice fresh
- 2 tablespoons Double Cream
- 5 Tuscan Peppers rinsed, seeded and chopped
- 340 grams Gemelli
- 280 grams Peas thawed
- 140 grams Baby Rocket chopped
- 1 cup Radishes sliced
- 1 cup Chives chopped
Ingredients
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Instructions
- Cook asparagus in large pot of boiling water until tender, 3 minutes. Transfer asparagus to bowl of ice water, reserving cooking water (do not empty pot). Drain cooled asparagus and cut into 3cm pieces.
- Whisk cheese, oil, juice, cream and ½ cup of the cooking water in a large bowl. Stir in peppers.
- Return water in pot to a boil. Add pasta and cook as per packet directions, stirring in peas during the last minute of cooking time. Drain, and add to bowl with asparagus, rocket, radishes and chives. Toss until just combined. Season and serve.
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