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Asparagus, broccoli and cheese pasta
Asparagus, broccoli and cheese pasta
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Create a delectable vegetarian pasta by combining broccoli, asparagus, and Parmesan cheese.
Ingredients:
  • 50g pine nuts
  • 250g dried tagliatelle pasta
  • 300g broccoli, cut into florets, washed
  • 2 bunches asparagus, cut into 4cm lengths, washed
  • 80g (1/2 cup) frozen peas
  • 30g butter, chopped
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) milk
  • 60g (3/4 cup) shredded parmesan
  • 40g (1/2 cup) coarsely grated cheddar
Instructions:
  • Toast pine nuts in an oven bag secured with kitchen string in the microwave on high for 3-4 minutes, shaking every minute until golden brown.
  • Add the pasta to a large microwave-safe bowl with a 3L (12-cup) capacity. Pour boiling water over the pasta. Microwave on high/800watts/100% for 12 minutes, stirring occasionally, until pasta is al dente. Drain the pasta.
  • Layer the vegetables in a shallow microwave-safe dish based on their density. Start with the broccoli along the edge, stems facing outward, followed by the asparagus and placing the peas in the center. Add water to the broccoli. Cover with plastic wrap and microwave on high for 5 minutes, or until the asparagus is bright green and crisp-tender. Keep warm by setting aside with cover on.
  • Put the butter in a 2L (8-cup) microwave-safe bowl and microwave on high for 30 seconds until melted. Mix in the flour and microwave on high for 1 minute until foaming. Slowly whisk in the milk until smooth. Microwave on medium, stirring every 2 minutes, for 10 minutes until thickened. Add the parmesan and cheddar, and season with pepper.
  • Combine the vegetables and cheddar mixture with the pasta, ensuring a thorough mix. Portion into individual serving bowls and finish by garnishing with pine nuts before serving.

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