Wednesday, August 19, 2020

Week 33: Lemony Asparagus Pasta

The Recipe
~250g pasta
2 cups asparagus cut into 1" pieces (~8-10 asparagus)
2 spring onions, chopped
3 tbsp olive oil
2 tbsp lemon juice
150g bacon (optional)
3 cloves garlic, chopped
1/2 tsp pepper
A handful of cherry tomatoes, quartered

Cook pasta according to directions. Add asparagus to pasta during the last 3 minutes of cooking.

Meanwhile cook bacon until just crisp. Add spring onions and let them soften a bit. Add garlic and stir for a few minutes.

Drain pasta. Stir in all remaining ingredients.

Serve with parmesan cheese.

The Verdict
Surprisingly bland. Not something I'm likely to make again.

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