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20 minutes

Purple Asparagus Pasta Primavera

with Spring Vegetables & Bocconcini

Cooking time

20 minutes

Servings

2/4

Calories

780 /serving

Make this pasta your rite of spring! The plant-based dish celebrates one of the first vegetables to peak out of the thawing winter earth come springtime: asparagus. And these are extra special—they’re purple! While purple asparagus only wear their violet hue on the surface (their flesh is a creamy white) and only when raw (they turn green when cooked), they are different from regular asparagus in other ways. They’re inherently less fibrous and sweeter than their green cousins. Tonight you’ll make them the star of a buttery pasta primavera, packed with fresh veg and dotted with bouncy little bocconcini pearls.

We will send you:

  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Zucchini
  • ½ Bunch of purple asparagus
  • 30g Vegetable demi-glace
  • 225g Mafalda
  • 30g Sun-dried tomato pesto
  • 50g Bocconcini pearls
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Cashews, Wheat

You will need:

Medium pot
Large pan
Strainer
Peeler
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
33 g
Saturated Fat
13 g
Sodium
660 mg
Total Carb
101 g
Sugars
11 g
Protein
26 g
Fibre
9 g
Preparation
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water; stir gently to separate. Cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Mise en place
While the pasta cooks, halve the cherry tomatoes. Snap off and discard the woody ends of the purple asparagus; reserving 2 stalks (double for 4 portions), cut each stalk in thirds on an angle. Using a peeler, thinly slice the reserved stalks into ribbons. Quarter the zucchini lengthwise and thinly slice. Mince the garlic. Finely chop the parsley leaves and stems.
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Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the tomatoes, purple asparagus and zucchini; season with ⅔ of the spice blend and S&P. Cook, stirring frequently, 3 to 5 minutes, until the vegetables are beginning to soften. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Make the sauce
To the pan of vegetables, add the sun-dried tomato pesto, demi-glace, reserved cooking water and ½ the parsley. Cook, stirring frequently, 2 to 3 minutes, until thickened; season with S&P to taste.
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Finish & serve
To the pan of vegetables, add the cooked pasta, bocconcini pearls and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly coated and the bocconcini is beginning to melt. In a small bowl, combine the purple asparagus ribbons and a drizzle of olive oil; season with the remaining spice blend and S&P. Toss to combine. Divide the pasta primavera between your bowls. Top with the seasoned asparagus ribbons and garnish with the remaining parsley. Bon appétit!