Shaved Asparagus, Mint and Edamame Spaghetti
This vibrant green sauce is perfect for a light meal. Mint provides an unexpected and refreshing flavour that is delicious served with the tender asparagus and edamame.
|salt and freshly ground black pepper|
|225g (8oz)||large asparagus, trimmed|
|115g (4oz)||frozen shelled edamame|
|400g (14oz)||dried edamame spaghetti|
|2 tbsp||olive oil, plus extra to serve|
|1||large leek, white parts only, trimmed and julienned|
|1||large garlic clove, crushed|
|115g (4oz)||ricotta cheese|
|1||large handful of fresh mint leaves, finely chopped, plus extra whole leaves to garnish|
|2 tbsp||grated Parmesan cheese, plus extra to serve|
You will need a julienne peeler.
1. Bring a large pan of salted water to the boil. To prepare the asparagus, place each spear on a chopping board and use a peeler to shave into very thin slices.
2. Cook the edamame in the boiling water for 1 minute. Remove with a slotted spoon and put into a bowl of iced water.
3. Add the pasta to the boiling water and cook according to the package instructions until just al dente. When the pasta is cooked, drain and reserve 120ml (4floz) cooking water. Set the pasta aside.
4. Meanwhile, when the spaghetti is nearly cooked, heat the olive oil in a large, non stick frying pan. Add the asparagus and leek and cook for 2 minutes, stirring frequently, until the asparagus starts to soften. Add the garlic and edamame and cook for 1 minute more. Remove from the heat.
5. Add the ricotta and 4 tablespoons of the reserved cooking water to the pasta pan. Whisk until smooth, adding more cooking water as necessary. Add the asparagus mixture to the pan and mix together over a low heat.
6. Return the spaghetti to the pan, along with the mint and Parmesan. Toss well. Season well with salt and pepper. Divide among 4 serving plates and serve immediately with more Parmesan, mint leaves, and a drizzle of olive oil on top.