FRESH PASTA WITH ASPARAGUS AND WILD GARLIC

FRESH PASTA WITH ASPARAGUS AND WILD GARLIC

www.daylesford.com

A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.

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Ingredients

  • 1 shallot, finely diced
  • 4 spears of asparagus
  • 200g pasta (fresh or dried)
  • handful of wild garlic, shredded
  • 100g frozen peas
  • 50g hard cheese such as Spenwood, Manchego or Parmesan, grated
  • handful of pitted olives, halved (optional)

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