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Easy prep
20 minutes

Spring Green Fresh Penne

with Asparagus & Garlic Chives

Cooking time

15 minutes




670 /serving

An infusion of spring energy keeps this pasta number light on its feet. It’s fuelled by the seasonal goodness of asparagus and garlic chives (we love their pungency), along with plenty of leafy greens. A splash of cream and a pat of butter provide a smooth ride for the fresh green flavours, with just-cooked penne tucked into the fold. This meal is ready to go in a mere 15 minutes so you can spend more time watching the flowers grow.

We will send you:

  • 90g Baby spinach (or baby kale)
  • 15ml Minced garlic
  • 25g Diced onions
  • 1 Bunch of garlic chives
  • ½ Bunch of asparagus
  • 60ml Vegetable demi-glace
  • 225g Fresh penne rigate
  • 90ml Heavy cream
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
33 g
Saturated Fat
18 g
670 mg
Total Carbs
78 g
5 g
19 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Snap off and discard the woody ends of the asparagus; cut each stalk in thirds on an angle. Remove and discard the stem ends of the garlic chives; thinly slice.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 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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Sauté the asparagus
While the pasta boils, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the onions and garlic. Sauté, stirring frequently, 2 to 3 minutes, until fragrant. Add the asparagus; season with the spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until almost tender.
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Combine the pasta
To the pan of asparagus, add the spinach, demi-glace, cream, ½ the garlic chives and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until combined and the spinach has wilted; season with S&P to taste. Add the cooked pasta and stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your plates. Garnish with the remaining garlic chives. Bon appétit!