Tenderstem Broccoli and Asparagus with Paprika and Cayenne Flavoured Linguini

I used to think that all pasta needed heaps of sauce to accompany it, that was until I learn how great fresh pasta can be. I’m not going to sell it to you (again), but how often do you find cayenne and paprika flavoured pasta in the supermarket?! If you don’t want to make your own pasta then you can still make this with freshly bought, it won’t be quite the same but will still be delicious. I have also added truffle to this dish, which I just had to buy when we were on holiday in Italy, but you can omit this from the recipe; as let’s face it, it’s a bit of a luxury (all be it an incredibly delicious one)!

So, fresh pasta and truffle aside, this is one very simple, delicious and healthy dish. The flavours are very fresh and it has an almost oriental edge to it; infact this recipe would also work really well with noodles – so this should appeal to both Italian and Asian food lovers.

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Serves 2-3

For the pasta

–          200g 00 flour

–          ½ tsp paprika

–          ½ tsp salt

–          ½ tsp cayenne pepper

–          2 eggs

For the rest of the dish

–          1 tbsp oil – for cooking

–          200g tenderstem broccoli – tough ends removed and any chunky stems sliced in half lengthways

–          100g asparagus – touch ends removed and sliced in half lengthways

–          15g basil – finely chopped

–          2 tbsp good quality extra virgin olive oil

–          Juice ½ lemon

–          Juice ½ lime

–          1 tsp white wine vinegar

–          2 black truffles – finely grated (about 2 tsp)

–          85g fresh parmesan – finely grated

–          Salt and pepper

–          Pinch chilli flakes

–          Pinch sesame seeds

In a large bowl, sieve the flour and stir with the salt, paprika and cayenne pepper

Make a well in the middle of the bowl and pour the eggs into the middle.

Start to beat the eggs and bring the flour gradually into the mix until the mixture has come together.

Tip the dough out onto a clean and floured surface and knead for 5-10 minutes until the dough is smooth and easy to work.

Divide the dough into 3 and one at a time roll the dough out as until about 4mm thick.

Using a pasta machine, roll the dough through the widest setting and then fold in half, turn it sideways and repeat the process on that setting 3-4 times

Once you have done this you can start working the dough down through the settings until you have the dough nice and thin. I tend to stop when I get to setting 3.

Pass the dough through the a thin cutter setting so you has pasta that resembles linguini

Cover the pasta so that it doesn’t dry out and repeat the process with the remaining pasta dough.

Set the dough aside (covered) until you are ready to cook it.

In a wok or large frying pan, heat the oil and fry the broccoli for 5 minutes, or until tender.

Heat a pan of boiling salty water and cook the pasta for 2 minutes, strain and then add to the pan with the vegetables

Turn off the heat and add the remaining ingredients

Give it a good toss with some spaghetti tongs (or a spatula and a fork) and plate up

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10 thoughts on “Tenderstem Broccoli and Asparagus with Paprika and Cayenne Flavoured Linguini

  1. I have to admit, my favorite pasta dishes are usually ones that are smothered in cheese, but it looks like you’re on to something here with sauceless pasta! This looks amazing!!

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