This green pasta has a vibrant green sauce that’s perfect for a light and meat-free meal. Mint provides an unexpected and refreshing flavour that is delicious served with the tender asparagus and edamame.
Prep & Cook Time: 40 minutes
- 225g large asparagus, woody ends trimmed
- 115g frozen shelled edamame
- 400g dried wholemeal spaghetti
- 2 tbsp olive oil, plus extra to serve
- 1 large leek, white parts only, trimmed and julienned
- 1 large clove garlic, crushed
- 115g ricotta cheese
- 1 large handful of fresh mint leaves, finely chopped, plus extra whole leaves to garnish
- 2 tbsp grated parmesan cheese, plus extra to serve
- salt and freshly ground pepper
- Bring a large pan of salted water to the boil. To prepare the asparagus, place each spear flat on a chopping board and use a peeler to shave into very thin slices.
- Cook the edamame in the boiling water for 1 minute. Remove with a slotted spoon and put into a bowl of iced water.
- Add the pasta to the boiling water and cook according to the package instructions until just al dente. When the pasta is cooked, drain into a colander and reserve 120ml cooking water. Set the pasta aside.
- Meanwhile, when the spaghetti is nearly cooked, heat the olive oil in a large, non-stick frying pan. Add the asparagus and leek and cook for 2 minutes, stirring frequently, until the asparagus starts to soften. Add the garlic and edamame and cook for 1 minute more. Remove from the heat.
- Add the ricotta and 4 tablespoons of the reserved cooking water to the pasta pan. Whisk until smooth, adding more cooking water as necessary. Add the asparagus mixture to the pan and mix together over a low heat.
- Return the spaghetti to the pan. Add the mint and parmesan. Toss well, and season with salt and pepper. Divide among 4 serving plates and serve immediately with more parmesan, mint leaves and a drizzle of olive oil on top.
Instead of the ricotta, put 115g firm tofu, 2 tbsp lemon juice, 1 tbsp nutritional yeast and 1 tbsp extra-virgin olive oil in a blender and pulse until it is semi-pureed. Use this tofu mixture as per the ricotta in step 5. Omit the parmesan cheese or use a vegan alternative, such as nut cheese.
Extracted, with permission, from Modern Australian Flexitarian (DK Australia, 2019).
Lucy Gwendoline Taylor
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