Asparagus Pasta

Asparagus Pasta

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At first this seems like an unusual combination but after you have eaten it you will agree that it works really well.


Serves: 8 

  • 500g angel hair pasta
  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 2 cloves garlic, crushed
  • 500g fresh asparagus spears, trimmed and sliced
  • 2 cups grape tomatoes, halved
  • 400ml chicken stock
  • 1 teaspoon dried dill
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 2 avocados, peeled, pitted and mashed
  • 1/2 lime, juiced
  • 1/2 teaspoon garlic powder
  • 1 cup grated cheese

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring a large saucepan of lightly salted water to a boil. Add angel hair pasta then cook for 5 to 6 minutes until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
  2. Heat the remaining 3 tablespoons olive oil in a frypan over medium heat and cook the garlic for 1 to 2 minutes.
  3. Add the asparagus and tomatoes stirring to coat. Pour in the stock and continue cooking uncovered for 10 minutes or until the asparagus is tender but still bright green.
  4. Place the pasta in a large bowl and toss with the asparagus and tomato mixture. Season with dill and pepper.
  5. In a separate bowl mix the avocados, lime juice and garlic powder together until blended.
  6. Serve pasta with a dollop of the avocado mixture and top with grated cheese.

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