We have been so busy lately with all the extra demand that lockdown has brought, which we are certainly very grateful for. We’ve also been in the thick of getting the best and freshest seasonal food out to peoples tables. So you just have to sample it yourself! But, it has to be something quick to prepare.
I love this meal because it doesn’t have a set recipe, and can use whatever veggies and proteins are at their best today. And also it can be whipped up in the same time it takes to boil the pasta. It’s full of flavour and has some great healthy and nutritious goodies in there.
I didn’t start to prepare anything until the water was on to boil for the spaghetti. Then, for today’s version I did the following.
Heat 1 tablespoon of oil in a heavy based pan, and fry a diced onion (shallot is great too) and a handful of diced pancetta until the bacon is starting to crisp and the onion is soft and caramelising. Next add 3 minced cloves of garlic and a finely shopped chilli. Continue to cook for a minute and add 4 or 5 chopped chestnut mushrooms. Add raw king prawns (we now stock some great ones from Ramus Seafood, yay) and continue to fry until they are cooked. Season and add white wine, about a glass. Bubble for a minute or 2 before adding a bunch of chopped asparagus, then a minute later add a couple of vines of halved cherry vine tomatoes. Cook for another minute or 2 until tomatoes are softening slightly. Just about now the spaghetti should be nearing being cooked, add a handful of torn basil leaves, a bit of grated Parmesan and the cooked and strained spaghetti, twist it altogether. Serve with a nice topping of grated Parmesan and a few fresh basil leaves.
A great way to make the most of English asparagus, whilst it’s here! Super quick and super tasty.