with Asparagus, courgette, peas and dill served on Northern Pasta Co Cararecce,
Served with a Pickle House Spritz
Serves 3-4 generous portions
Ingredients:
1 courgette, sliced into rings
180g Asparagus
3 garlic cloves, finely sliced
200g-250g Northern Pasta Co Cararecce
100g peas
Dash of white wine
2 tbsp of creme fraiche
Squeeze of half a lemon
Handful of dill, finely chopped
Salt & pepper
Method
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Add a teaspoon of olive oil to a medium sized pan and warm on a medium heat.
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Add your sliced courgette and fry for 3-4 minutes until beginning to soften.
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To your pan, add the sliced asparagus, cook for a further 4-5 minutes until softened and starting to brown.
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Add your finely sliced garlic and cook for 1-2 minutes until fragrant.
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In a separate saucepan, place salted water onto a boil. Once simmering, add your favourite Northern Pasta Co shape, we love Cararecce for this recipe. Cook for suggested timings on the packaging.
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To your vegetable mix, add your peas and stir. Let the peas cook for 1-2 minutes until their bold green colour begins to show.
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Pour over a dash of white wine and let simmer for 1-2 minutes until the alcohol has cooked off.
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Lower the heat on your pan, stir through the creme fraiche, making a light and loose creamy sauce.
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Squeeze over the lemon and stir through the dill.
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Once your pasta is cooked, drain through a strainer and add straight into your creamy sauce mixture. Stir through the delicious green vegetables and season with salt and pepper to taste.
Pickle House Spritz
Ingredients:
25ml Gin
25ml The Pickle House Pickle Juice
100ml Sparkling Wine
100ml Soda Water
Serve with your favourite gherkins or pickles
Method:
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In a chilled balloon glass with ice, add gin and pickle juice.
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Stir and top off with Prosecco and soda water.
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Spear gherkins or cornichons onto a cocktail stick. Use the spear to garnish the drink. Enjoy.
