Quick Penne Pasta with Asparagus, Creme Fraiche and Pine Nuts
Over a year ago
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Ingredients
- As many as you like cherry tomatoes. halved
- 3 tbsp Creme Fraiche
- Handful chopped fresh Tyme
- ½ pack Asparagus spears
- 1 chopped shallot
- 1 garlic cloves. crushed
- 200g penne pasta
- 1 handful pine nuts (toasted)
- Grated cheese to serve
Accompaniment
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Method
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1
Chop 1cm off from blunt end of asparagus spears and boil until tender - about 3 mins - and leave to the side
Meanwhile, place your halved cherry tomatoes flat side down unter a medium grill until slightly browned. You can take the skins off after, if you prefer.
Use the left over water from the boiled asparagus to boil your penne pasta until at dente. Nothing worse than over cooked pasta!
Toast your lovely pinenuts.
Fry the shallot, crushed garlic and chopped thyme then add the creme fraiche. Add the grilled tomatoes, pepper and the penne pasta when cooked. Stir on the heat for a minute and serve.
I like to grate cheese on top before adding the asparagus spears and pinenuts.
Easy as that!
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