Asparagus, Philly & mint tagliatelle
recipe
Asparagus, Philly & mint tagliatelle
No commentsIngredients
- 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
Serves:
4
Preparation:
5
Cook Time:
15
Total Time:
20min
Directions
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- 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 Philly 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.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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