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20 minutes

Fresh Conchiglie & Purple Asparagus

with Sundried Tomato Pesto-Porcini Mushroom Sauce

Cooking time

20 minutes




610 /serving


Anne-Marie's favourite

"The vibrant hue of the asparagus featured here isn’t the only way this week’s spotlight ingredient sets itself apart from its greener cousin. The purple variety of this spring crop is tender and slightly sweeter, which means it as good raw as it is cooked. We incorporate it both ways into tonight’s recipe: blanched pieces find their way into a sumptuous dish of fresh conchiglie pasta, porcini mushrooms, sundried tomato pesto and mascarpone cheese. On the side we shave stalks of the vegetable into ribbons into a gorgeous salad. It all makes for a meal that is bursting with the colours and flavours of the season!"

We will send you:

  • 60g Baby arugula (or baby spinach)
  • 1 Bunch of basil
  • 1 Garlic clove
  • 1 Shallot (or onion)
  • ½ Bunch of purple asparagus
  • 45ml Sundried tomato pesto
  • 7g Dried porcini mushrooms
  • 225g Fresh conchiglie pasta
  • 15ml Mascarpone
  • 12g Vegetable demi-glace

  • Contains: Egg, Gluten, Milk, Tree Nuts, Wheat

    You will need:

    Medium pot
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    25 g
    Saturated Fat
    5 g
    390 mg
    Total Carbs
    78 g
    7 g
    19 g
    8 g
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    Mise en place
    Bring a medium pot of salted water to a boil. In a bowl, combine the dried porcini mushrooms and 1 cup of the boiling water (double for 4 portions); let stand for at least 10 minutes. Snap off and discard the woody ends of the asparagus; reserving 2 whole stalks, cut the remaining stalks in thirds on the bias. Peel, halve and mince the shallot. Mince the garlic. Pick the basil leaves off the stems.
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    Cook the pasta & asparagus
    Add the pasta to the pot of boiling water. Cook, 2 to 3 minutes, until al dente (still slightly firm to the bite). When there are 30 seconds left, add the sliced asparagus pieces to the pot. Reserving ½ a cup of the cooking water (double for 4 portions), drain thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside.
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    Start the sauce
    In a large pan, heat a drizzle of olive oil on medium-high. Add the shallots and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, pesto, porcini mushrooms with soaking liquid and ½ the basil. Cook, stirring frequently, 1 to 2 minutes, until thickened.
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    Finish the pasta
    To the pan of sauce, add the cooked pasta and asparagus, mascarpone and ½ the reserved pasta water (if the sauce seems dry, gradually add the reserved cooking water to achieve your desired consistency). Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated and the sauce has thickened.
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    Plate your dish
    Using a peeler, shave the reserved asparagus stalks into ribbons (or cut into bite-sized pieces). In a small bowl, combine the arugula, shaved asparagus and a drizzle of olive oil; season with S&P to taste and toss to combine. Divide the finished pasta between your plates and top with the seasoned arugula and asparagus. Garnish with the remaining basil. Bon appétit!