Asparagus & Mint Tagliatelle
Asparagus, Philly & Mint Tagliatelle
Use the cold, dark evenings as an excuse to stay in and cook up a storm! Philadelphia has put together their favourite warming recipes, which include all the gorgeous winter vegetables that are now in season.
Serves: 4
Prep time: 5 minutes
Cook time:: 15 minutes
Ingredients:
1 bunch asparagus, woody ends cut off
1 onion, chopped
2 tsp oil
120 g philadelphia light with garlic & herbs
small bunch mint, leaves picked and chopped
350 g tagliatelle
black pepper
Method:
Cut the tips off the asparagus and set aside, chop the remaining stalks into disks less than 1cm thick. Heat the oil in a pan, add the onion and fry gently until soft and golden, add the asparagus and cook for a minute. Stir in the soft cheese and season well with black pepper.
Cook the tagliatelle according to the pack instructions, use a little of the pasta water to loosen that sauce if it’s too thick. When cooked, drain and add to the sauce pan stirring well to coat all of the pasta.
Sprinkle over the mint, stir a final time then divide between 4 pasta bowls.
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