Home & Decor (Malaysia) - - FEATURE -


Com­bine all in­gre­di­ents. Bring to a boil over high heat, then re­duce to medium heat and cook un­til pasta is al dente. Sea­son to taste with salt and pep­per be­fore serv­ing.

pro tip

When us­ing a va­ri­ety of veg­eta­bles, make sure you cut them up into sizes ap­pro­pri­ate for the cook­ing time al­lo­cated. A good rule of thumb is to en­sure that the veg­eta­bles are cut just large enough to be done the same time as the pasta, and not over­cooked and wilt­ing.


• 250 g linguini

• 2.5 cups veg­etable stock

• One onion, thinly sliced

• 100 g crème fraiche

• 75 g pesto

• 200 g as­para­gus, trimmed and cut • 200 g broc­coli, cut into bite sized flo­rets

• 200 g but­ton mush­rooms, quar­tered • 2 Tbsp olive oil

• Salt and pep­per to taste

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