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Ingredients

  • 2 TEMPTY square

  • 150-300g Conchiglie Rigate pasta

  • 150g Peas

  • 3-5 Green asparagus

  • 1 Clove of garlic

  • 2 Handfuls of sweet mint

  • 1-2 dl Vegan crème fraîche (18%)

  • 3 tablespoon lemon juice

  • 1 teaspoon of dried coriander

  • A bit of Pasta water

  • Salt and pepper

Summer pasta with asparagus

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Steps

  1. Cook the pasta in salted water until al dente. Save a bit of pasta water before draining.

  2. Mix vegan crème fraîche, lemon, salt, pepper and dried coriander and stir well

  3. Cut the TEMPTY squares in triangels (or as you prefer) and panfry them 6-8 in or until golden and crispy. Set aside.

  4. In the same pan, lightly fry minced garlic and sliced asparagus for 2-3 minutes.

  5. Add the pasta, peas, crème fraîche and pasta water. Let it simmer until creamy.

  6. Stir in lemon zest and a squeeze of juice. Top it up with your fried TEMPTY and sweet mint. 

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