Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Pasta Primavera
Spring vegetables cooked briefly so they keep their snap, loosened with white wine, crème fraîche and lemon. Dill and plenty of black pepper to finish.
Caitlin Fitzpatrick
Feeds: 3-4
25-30 minutes
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
1
Add a teaspoon of olive oil to a medium sized pan and warm on a medium heat.
2
Add your sliced courgette and fry for 3-4 minutes until beginning to soften.
3
To your pan, add the sliced asparagus, cook for a further 4-5 minutes until softened and starting to brown.
4
Add your finely sliced garlic and cook for 1-2 minutes until fragrant.
5
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.
6
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.
7
Pour over a dash of white wine and let simmer for 1-2 minutes until the alcohol has cooked off.
8
Lower the heat on your pan, stir through the creme fraiche, making a light and loose creamy sauce.
9
Squeeze over the lemon and stir through the dill.
10
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.
11
Pickle House Spritz Ingredients:
12
25ml Gin 25ml The Pickle House Pickle Juice 100ml Sparkling Wine 100ml Soda Water Serve with your favourite gherkins or pickles Method:
13
In a chilled balloon glass with ice, add gin and pickle juice.
14
Stir and top off with Prosecco and soda water.
15
Spear gherkins or cornichons onto a cocktail stick. Use the spear to garnish the drink. Enjoy.
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