Uh oh, looks like I have become obsessed with pesto, asparagus and spaghetti. Please forgive me. I will change. I promise. Next week will be different.
This recipe truly is a throw-together.
Firstly, this was made after a couple of drinks in the sun.
I know drinking and cooking is bad, but I have to admit this is way better than getting single servings of pizza from a certain pizza place near my flat. I am secretly quite chuffed with my efforts.
Secondly, I used only ingredients that I had in the fridge and pantry.
Hence the asparagus that was starting to look a bit sad, leftover pesto from last week (or was that the week before?) and a collection of feta and parmesan hiding in the back of the fridge.
So really this is just another take on the pesto and courgette spaghetti from two weeks ago. Except using asparagus. Not courgette. So original . . .
I cooked the asparagus in the same water as the spaghetti (amazing what you do after a few drinks). This worked out really well.
I popped the pieces in just as the pasta became al dente and boiled it for a further minute until the asparagus was cooked. This is really just a case of then stirring in the pesto and a splash of olive oil and sprinkling over some cheese.
I'm going to write this as a recipe for one, for the next time you are all alone and/or drunk and want carbs.
Pesto and asparagus spaghetti
Serves 1
a small bunch of asparagus spears sliced into thirds
2 Tbsp basil pesto (homemade or bought)
a splash of olive oil
50g feta, crumbled
¼ cup grated parmesan
basil leaves to garnish
Boil the spaghetti in well-salted water. Just as the pasta becomes al dente, add the asparagus pieces and boil for a further minute until they have turned a brilliant shade of bright green.
Drain the pasta and asparagus. Toss with a splash of olive oil and serve in a nice big bowl.
Add a dollop of pesto on top along with the feta, parmesan and basil.
Done. Told you it was easy. Enjoy!
