2 Whip up fast food
Linguine with asparagus and salsa verde
Back to work in a different way this week with our delivery service so I’m spending quite a lot of time in the restaurant kitchen. It meant I needed to sort dinner at home without taking the extra time on it that I have over the past few months because of the lockdown. A quick dinner for Julia and I has to be pasta. And as the English asparagus is so good at the moment I combined the two, with some fresh salsa verde, to make this really tasty dish.
Ingredients – serves 4
Tbsp chopped parsley Tbsp chopped chives Tbsp chopped mint Dessert spoon chopped capers 12 green olives, stoned and chopped 75ml olive oil Teaspoon grain mustard 1 clove garlic, finely chopped 400g linguine 2 bunch asparagus 2 shallots, finely chopped 100ml white wine
Method
1. Make the salsa verde by mixing all of the ingredients together. You can put all the ingredients in a blender though the traditional way is to hand-chop them. 2. Cook the pasta in a large pan of boiling water until just undercooked. 3. While the pasta is cooking, heat a small pan over a medium heat and add a little olive oil. 4. Cook the shallots for 1 min then add the white wine. 5. As the white wine reduces away, cut the tough stalky bottom off the asparagus and discard. 5. Cut the asparagus into small pieces and add to the pan. 6. Cook for 3 mins and remove from the heat. Taste and season. 7. Mix in the salsa verde, drain the pasta and mix in the asparagus.