Spaghetti with Asparagus and Peas (4)
Ingredients
400
g
spaghetti
sea salt and black pepper
250
g
freshly podded peas
about 500g unpodded
1
tbsp
olive oil
1
onion
peeled and finely chopped
1
bunch
asparagus
chopped into 3.5 cm lengths
115
g
mascarpone cheese
Instructions
Cook the spaghetti in a large pan of boiling salted water until al dente. Drain.
Meanwhile boil the peas until just tender in a separate pan of boiling water and drain.
Heat the olive oil in a heavy based frying pan then add the onion and fry gently until softened and fragrant.
Add the asparagus to the pan together with the peas. Fry gently, stirring, until the asparagus is just tender.
Add the drained spaghetti to the pan together with the mascarpone and cook gently over a low heat until the mascarpone has melted. Serve immediately.
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