#BXLLOCKDOWN DAY 43

“HERO” WEEK / ASPARAGUS / RECIPE 3

Only a few things get my kids excited and pasta is one of them. What better way to eat the king of carbohydrates than pack it with greens. This recipe is literally packed with vitamins,. The “difficult to get kind” like vitamin K and manganese, thiamin, copper, vitamin C, phosphorous, and folate, And that is just the peas.

Asparagus, our hero vegetable of the week, is a nutrient-packed vegetable too. It is a very good source of fiber, folate, vitamins A, C, E and K. No wonder it is so delicious,

In this recipe we will use both white and green asparagus to add extra flavour (and because it looks pretty)

You can serve it with any kind of past you like, but I usually opt for short and stocky kinds, like penne, rigate or even lumaconi pasta. You want that sauce to go inside the pasta so you can enjoy every drop.

WHAT YOU NEED:

• 4 green asparagus, chopped in discs, not the spear
• 4 white asparagus, chopped in discs, not the spear
• 1 cup of peas (frozen)
• 1 cup of spinach (frozen)
• 1 cup of cream
• 1 cup of parmesan cheese, shaved or grated (half for the sauce, half for the pasta)
• 2 tbsp of cream cheese (Philadelphia or similar)
• 1 onion, diced
• 1 tomato, no skin, cubed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper to season

WHAT YOU DO:

1. On medium heat, add the onion, olive oil and 1 tsp of salt in the pan, mix until the onion gets a bit of colour
2. On low heat, add the tomatoes, spinach (frozen) and put the lid on, cook for about 3 minutes until the spinach softens
3. Remove the lid, mix the spinach with the onion.
4. Once it is all mixed together add the cream and the cream cheese, mix well
5. Let the mixture cook for about 5 minutes and then add the asparagus (both kinds)
6. Now add the peas, mix well and close the lid
7. Cook on low hear for another 10 minutes before removing the lid
8. Leave it on simmer while you prepare the pasta in another pot
9. Serve with a spoon full of parmesan cheese on top and ….

ENJOY!