19 Apr, 2023
Spring Pasta
Brown rice spaghetti with the best of fresh Spring produce and flavours, including asparagus, peas, olive oil, lemon and a zesty crumb.
RecipesServes 2.
Ingredients:
- 150g brown rice spaghetti
- 1 tbsp cold-pressed rapeseed oil
- 3 garlic cloves, 2 sliced horizontally and 1 crushed
- 1 green chilli, deseeded and chopped horizontally into slivers
- 2 tbsp capers
- 1/2 bunch asparagus stems, chopped at an angle into horizontal chunks
- 300g frozen peas
- Juice and zest of 1/2 lemon
- 2 tbsp extra virgin olive oil
- 25g gf sourdough breadcrumbs (to make simply take any stale crust or loaf of gf bread and whizz in a blender until fine)
- Salt and pepper
Method:
- Bring a pan of water to boil for your pasta. Once boiled, add the pasta and turn down the heat to simmer for 10 minutes.
- Add the rapeseed oil into a pan on medium-high heat and add the garlic and chilli. Sauté for 2-3 minutes until golden. Add the capers and sauté with the garlic and chilli. After a couple of minutes, use a spoon to squash down the capers, releasing the juice into the pan. Add the asparagus and sauté for a further 5 minutes. Add the peas and keep on the heat for a further 2-3 minutes, stirring them until they have defrosted.
- Once the pasta has cooked, use tongs to remove the pasta from the water and add straight into the pan with the veggies. Add a spoon of the starchy pasta water and use the tongs again to mix together.
- Remove from the heat and add 2 tbsp olive oil and the juice of 1/2 lemon to the pasta. Mix again.
- In a small frying pan, add a tsp of rapeseed oil, with a clove of crushed garlic. Sauté for 2 minutes. Add with the breadcrumbs and lemon zest and sauté for a further 2 minutes until all combined and golden.
- Add to a dish and spoon the zesty crumb over the top. Finish with a good seasoning of salt and pepper and serve!