spaghetti with asparagus, mint & chilli

Author: Michael Verhoef Status: published Published: Dec 15,2009 license cc-by-nc-nd 0   Share on Facebook Share on Twitter

400g spaghetti
1/3 cup (80ml) extra virgin olive oil
3 garlic cloves thinly sliced
1 long red chilli, seeds removed, thinly sliced (I also used a green chilli which I had in the fridge)
2 bunches asparagus (about 400g in total) thinly sliced into rounds
1/3 cup firmly packed mint leaves
Grated parmesan, to serve (optional)

Cook the spaghetti in a large saucepan of lightly salted boiling water according to the packet instructions. Drain, reserving 1/2 cup (125ml) of cooking water.
Meanwhile, heat the olive oil in a large frypan over medium heat. Add garlic & chilli and cook, stirring, for 30 seconds until the garlic begins to brown slightly.
Next, add the asparagus and continue to cook, stirring, for 1-2 minutes until it's bright green and just tender. Add the reserved pasta cooking water and simmer for 30 seconds.
Add the hot pasta and mint leaves to the asparagus and too together. Season with salt & pepper, then serve immediately with grated parmesan.

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