Pork and Asparagus Pasta
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Pork and Asparagus Pasta

Indulge in the comforting embrace of winter with this luscious creamy pork and asparagus pasta. Warm up your soul with each sumptuous bite as the delicate flavours of tender pork, crisp asparagus, and rich creamy sauce harmoniously blend to create a satisfying culinary experience.

Chris Baber

Our top North East chef is sharing some of his latest kitchen creations…


Here’s how to make it…

Serves 2

Ingredients for Pork and Asparagus Pasta

300g penne pasta

3 x HECK! 97% sausages

2 cloves garlic finely sliced

½ tsp chilli flakes

300g asparagus cut into 2 cm pieces

1 tbsp mascarpone cheese

75g parmesan grated

Zest ½ lemon

Handful rocket

Method

Cook the pasta according to packet instructions in salted water, saving one mug of cooking water. Meanwhile, remove the sausage from its skin and break into small pieces.

Heat a large frying pan and add 2 tbsp olive oil then add the sausages. Fry for 3-5 minutes until golden. Add the garlic and chilli and cook for another minute.

Add the asparagus, cook for 2 minutes then add the mascarpone with half of the parmesan, lemon zest and 6 tbsp of the pasta water. Toss together until you have a silky-smooth sauce.

Add the cooked pasta to the pan and toss together. Transfer to a serving dish, top with more parmesans and a handful of rocket. Drizzle with extra virgin olive oil. Serve and enjoy!

chrisbaber.co.uk