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Farfalle with baby capsicum, asparagus and spinach
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate your summer pasta with Curtis Stone's spicy veggie twist.
Ingredients:
  • 300g farfalle pasta
  • 3 spring onions, thinly sliced
  • 1 baby red capsicum, seeds removed, cut into 3cm wedges
  • 1 baby yellow capsicum, seeds removed, cut into 3cm wedges
  • 2 bunches asparagus, ends trimmed, cut into 3cm lengths
  • 3 garlic cloves, finely chopped
  • 1 tsp dried chilli flakes
  • 100g baby spinach
  • 40g pecorino
Instructions:
  • Boil the farfalle in a generously salted large saucepan for 8 minutes or until it is al dente. Save 1/2 cup (125ml) of the cooking water before draining.
  • Heat 2 tablespoons of oil in a large frypan over high heat until shimmering. Sauté spring onion for 2 minutes until tender. Add baby capsicum and cook for 3-4 minutes until softened. Then, stir in asparagus, garlic, and chilli flakes and continue cooking.
  • Cook the asparagus for 3 minutes or until it turns bright green and becomes tender. Then, add the reserved pasta water and bring it to a simmer before removing the pan from the heat.
  • In a frypan, combine farfalle, baby spinach, and the remaining tablespoon of oil. Stir everything together for a minute until the spinach is just wilted. Season with sea salt and freshly ground black pepper to taste.
  • When serving, portion pasta into bowls and sprinkle generously with grated pecorino.

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