Another fantastic Donna Hay recipe was cooked at our house last night. I am in love with her recipes – so simple and so good! Thursdays are our late night to eat so I am always looking for something simple to cook, that is not a left over, from a frozen box or can; something fresh, easy and delicious. The Asparagus and Mint Pasta was just perfect.
This dish SCREAMS Spring and Easter. A light cream sauce made of minced garlic, lemon juice, asparagus, mint and sweet peas (okay they were frozen, but I imagine fresh ones would be pretty fantastic as well). I was afraid that the sauce may be a bit heavy with all the cream that is added; but, it was exceptionally light, very refreshing with the Meyer lemon and mint undertones. We use whole wheat pasta which is not as pretty, but I like to think it is “healthier” as well it added a nutty flavor which blended very well with the sauce and salty pancetta chips that garnished the dish.
This is a great dish to add to your Spring menus – flavorful and easy, dinner in under 30 minutes!
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