Spring Bow-tie Pasta
7,9 / 10
ready in 55 min.
- 4 ½ cups green Asparagus (cut into long slices, woody end removed)
- 2 Tbsps lemon juice
- 2 Tbsps butter
- 8 cups Farfalle
- 1 garlic clove (crushed)
- 1 organic lemon (sliced)
- 12 King prawn (peeled, entrails removed)
- ⅞ cup cream (at least 30% fat)
- 1.333 cups frozen peas
How healthy are the main ingredients?garlic clovelemonChives
Cook the asparagus in salt water with the lemon juice and 1 tbsp butter.
Cook the pasta in salted water until al dente.
Fry the garlic and the lemon slices in the remaining butter and add the prawns. Fry for 2-3 min until the lemons turn brown. Remove the lemon slices, deglaze with the cream and add the peas. Cook for 3-4 min, add the asparagus and season with salt and ground black pepper.
Drain the pasta and stir into the pan. Arrange on plates garnished with the lemons and the chives.