Asparagus and Cherry Tomato Pasta

I had asparagus and wanted to try something different with it. I do like asparagus but I was getting sick of the sautéed style and just wanted to mix it up a bit. I know that other people add it in to pastas but I wasn’t sure how that was going to be. So my very best friend from the internet, Google, was consulted. I found some cheesy asparagus pasta (no), and I found some that are paired with cherry tomatoes, which was perfect, having just bought some a day ago of making this recipe.

I find that all pastas are very basic so I scanned a recipe and did it the way I like it. I cooked some spaghettini and set this aside. I also cooked some ground pork in a little bit of stock. I let the water dry, almost frying the meat, then removing it from the pan and straining it in the process (my last fried rice was too oily). I prepared the asparagus by slicing it lengthwise and the cutting them into inches. I also sliced the cherry tomatoes in half.  I then stir-fried on a hot pan both vegetables until cooked. I added the pasta, then some cheese, plus the meat. Ta-dah. Easy-peasy.

Looks good and light

Asparagus and Cherry Tomato Pasta Recipe

100 grams of pasta, cooked and set aside
200 grams of ground meat
1 cup of stock
about 15 spears of asparagus, trimmed, sliced in half lengthwise, then cut into 1 inch pieces
about 20 cherry tomatoes, sliced lengthwise
olive oil for sauteing
2 to 3 tablespoons of cheese
salt to taste

First cook the ground meat with the stock and let the flavors go in the stock. This also allows the fat to come out of the meat. Once the meat is fully cooked and the water has evaporated, strain the meat and set aside. In the same pan, turn the heat up on high and add a few tablespoons of olive oil, and quickly add the asparagus. Let this wilt and cook. Then add the tomatoes. Season with salt. Throw in the pasta and the cheese, then the last is to add the meat. Taste and adjust seasoning if necessary. Serve.


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