Ingredients

Method

• 150 g asparagus
• 300 g garganelli pasta (or any other pasta)
• 50 g Italian parsley
• 15 g fresh sage
• 1–2 garlic cloves, finely chopped
• ½ cup extra virgin olive oil
• 50 g unsalted butter
• 250 g baby marrows, finely grated
• sea salt and freshly ground black pepper, to taste
• 50 g Parmesan, grated

Method

Ingredients

1. Cook the asparagus in boiling water until soft. Drain, then cut into small pieces.

2. Cook the garganelli in boiling, salted water until al dente. Drain, reserving the cooking water.

3. Meanwhile, fry the parsley, sage and garlic in the olive oil and butter.

4. Add the baby marrow and asparagus and sauté for approximately 5 minutes. Season to taste.

5 .Add the drained pasta and Parmesan and toss with the vegetables. Thicken the sauce with a little pasta water if necessary. Check the seasoning

Find more pasta recipes here

Photographer: Jan Ras
Production: Abigail Donnelly