Penne with asparagus and peas #fingerlicking

Ingredients for 2 to 3 servings:

• 250 g penne (I use the gluten free)
• 500 g green asparagus spears
• 300 g frozen peas
• 100 ml cream (lactose free or soya cream)
• Pecorino (hard sheep cheese) – if you like 

Gluten free pasta is mainly made from the mix of corn and rice flour, or just corn flour. The first can easily be overcooked; the latter are often very firm even when they’re done. Seriously, people not used to them have accused me of making them “too al dente”.

For this recipe just use your favourite penne.

Make sure that all the ingredients are ready (washed, broken, out of the fridge) before you put the pot on fire. Wash the asparagus spears and break them on 2-3 cm pieces. Put the tips separately because they need less cooking than stalks. Throw away the woody stalk ends.

Throw pasta in salted boiling water (at least 3 litres) and cook as instructed. The instructions are very important because we’re adding asparagus stems 5 minutes before the pasta is done and the tips 4 minutes later.

In the meantime boil the cream in a big pan and add the peas. When pasta and asparagus are done add them with the skimmer in the pan with cream and peas. Add also a ladle of pasta/asparagus water. The exact amount of water depends on how thick or watery you want the sauce to be. Put the fire off and if you like, grate the pecorino and stir well.

Enjoy! Dober tek!

The meal is very fulfilling so in spite of being #fingerlicking you can have the left-overs. No worries, you can put them in the fridge and later add a bit of balsamic vinegar, olive oil and leafy salad and/or tomatoes, you get a delicious salad that is also #fingerlicking!

Enjoy again!

Credits: TadiDeLux (yes, me :)