COOKBOOK: Pasta Cookbook - Women’s Weekly Cookbook

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Simple and easy! There is always a time in the year when asparagus is cheap to buy. This is a great opportunity to try this dish! You can never go wrong with lamb but it you’re a vegetarian, substitute it with hard boil eggs chopped and beans.

This dish was quick to make and hassle free and you can make enough to last two days or feed the family in no time.

Me personally, I like a pasta dish even more the day after it’s been made. It has had the time to absorb all the juices and flavours and it will have a completely different taste.




2 fresh bunches of asparagus, chopped (set aside the bottom half to puree)

1 tablespoon of olive oil

500g lamb fillets, sliced

200g mushrooms, sliced

1/2 bunch shallots

Salt & pepper

2 sprigs of rosemary

300ml fresh cream

grated parmesan cheese

375g fettuccine pasta

Cook asparagus in two separate bowls. Add bottom half of chopped asparagus to one bowl and top half of asparagus to other bowl. You can cook your asparagus either by boiling, frying or microwaving.

I have microwaved my asparagus this time.

Add 2 tablespoons of water to each bowl. Cook first bowl asparagus (bottom pieces) for 5-6 minutes on high or until soft. Cook the 2nd bowl (top pieces) for 4-5 minutes on high.

Drain and set the 2nd bowl aside.

Puree the 1st bowl of asparagus and set aside.

Heat oil in pan, add onions and cook until soft and browned.

Add lamb and cook for 3-4 minutes only. Add the salt and pepper. Add mushrooms and spring onions. Add rosemary.

Add cream and simmer for 7-8 mins.

Cook pasta in boiling water until tender. Drain.

Combine pasta, lamb mixture and serve.

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