Sunshine Spaghetti

I had a few requests for simple pasta dishes after I did the questionnaire a few weeks back. This is seasonal and you can swap with any veg. With asparagus, this is the perfect dish for spring and it’s comforting.

You can swap for broccoli or peas if you prefer but I am fully taking advantage of the British asparagus season. You’ve got about 1.5 months so enjoy it while you can. The golden pasta that you get from the saffron is so appetising, I can’t get enough of it! This can be on the table in under 15 mins.

Ingredients:

Serves 1
2 tbsp olive oil, plus extra for garnish
1.5 garlic cloves, diced
450-500ml vegetable stock, hot
Good pinch of saffron threads
100g spaghetti
30g grated Grana Padano
Handful pine nuts, toasted
150g asparagus, blanched (4mins) and chopped
A little lemon’s zest and few drops juice
Salt and pepper

Set a large frying pan to a medium to high heat and add the olive oil to heat up. The pan needs to be large enough to hold the pasta. Then add the garlic and fry for about 30 seconds before pouring in the hot stock.

Let this come to the boil before adding the saffron strands followed by the pasta. The stock will reduce and become the sauce for the pasta. You can always add a little more if needed.

Cook until al dente before adding the grated cheese. Let this melt and dissolve into the sauce for 30 seconds before adding the asparagus and pine nuts.

Season with lots of black pepper, a little salt, lemon zest and a few drops juice. Serve immediately with a last drizzle of olive oil!