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😋 A gourmet spring recipe
Delicious fresh pasta with avocado, lemon and lemon cream with asparagus, peas and spinach. The melt-in-the-mouth sweetness of the recipe contrasts with the crunch of the walnuts and the slight acidity of the lemon. A perfect balance for a spicy pasta dish 🙂
💙 Why you'll love this recipe
- It is very simple to make, with basic ingredients
- It is rather quick to prepare
- Like all pasta recipes, it's family-friendly and great fun to share.
✅ A recipe suitable for gluten intolerant/allergic people
The ingredients in this recipe are gluten-free.
However, salt can sometimes contain gluten, so check the label before you buy. And use fresh or frozen coriander, as powdered coriander may also contain gluten.
🐹 Vegan alternatives
If you want to veganize this recipe, nothing could be simpler: don't buy egg pasta, but buckwheat pasta, spelt pasta or rye flour pasta.
🥑 Which avocado to buy?
Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
🥬 When do you eat asparagus, peas and spinach?
Asparagus is eaten fromApril to June inclusive, so the season is rather short.
As for spinach, it can be enjoyed from September to May inclusive.
And for peas, only from May to July.
Out of season, you can always replace these vegetables with frozen ones, of course!
😇 Storage
If you don 't, the avocado cream will quickly change color and lose its flavor.
If you make those creamy asparagus pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy asparagus pasta with peas
Ingredients
- 7 oz fresh pasta
- 5 oz fresh peas
- 5 oz green asparagus
- 1 lemon
- 1 avocado
- 1 oz baby spinach leaves
- ½ oz fresh coriander
- 0.35 oz walnut halves
- Salt
- Pepper
- 1 oz Parmesan cheese
Instructions
- In a pot of boiling water, place your fresh peas for 12 to 18 minutes (depending on whether you like them crunchy or melting). Add the asparagus 8 minutes before the end of cooking time.
- Cook the pasta in a large pot of boiling water for the required time, then drain and set aside, along with about 2 ladles of pasta cooking water.
- Meanwhile, prepare the avocado cream: in a blender, blend the lemon juice with the avocado, spinach leaves, cilantro and one or two ladles of pasta cooking water. Drain the peas and asparagus, and cut the asparagus so that only the tender tips remain.
- Prepare your plates: mix the pasta with the avocado cream, then add the peas, asparagus, walnuts, salt, pepper and a little Parmesan if you like.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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