PASTA WITH ASPARAGUS, SCALLION, PINE-NUTS AND SUN-DRIED TOMATOES
I have been an asparagus lover since I was a child, in those days it was close to impossible for normal citizens to get fresh asparagus in Sweden so we had tinned ones but still, I loved them with a passion, I understood what a delicacy they are and treasured the times we had those fat white asparagus spears, usually on bigger occasions. Italians can be a bit arrogant about tinned asparagus sometimes as they get fresh ones by the cartload and cannot really understand that it isn’t always possible to live that way but I suppose I cannot blame them, it’s hardly their fault they are so lucky. Since we moved here I obviously haven’t seen tinned asparagus, I don’t even know if they exist here, and I am happy to be able to indulge in fresh asparagus every spring! I just wish I could invite my mother and father to join me every time, I know they would appreciate every bite!
One of my many favourite flavour combinations is asparagus, sun-dried tomatoes and pine-nuts, here I added the green part of a couple scallions and tossed it all with pasta.
PASTA WITH ASPARAGUS, SCALLION, PINE-NUTS AND SUN-DRIED TOMATOES
2 portions
freshly cooked pasta
8-10 fresh asparagus spears
2 whole small sun-dried tomatoes
the green part of 2 scallions
salt
extra-virgin olive oil
- Put the tomatoes to soak in tepid water for 20-30 minutes.
- Clean the asparagus and snap off the woody bits.
- Slice the asparagus spears thinly, chop the onion and start cooking them slowly in a little olive oil. Add the pine-nuts.
- Meanwhile you chop the sun-dried tomatoes finely and when the asparagus is almost done, you add them.
- Add the freshly cooked pasta and toss until mixed. Serve immediately.
