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