Chocolate torta della nonna
Give this Tuscan tart a delicious twist by adding dark chocolate to the traditional custard filling and delicate sweet pastry
Asparagus, chilli & feta farfalle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g farfalle
- 2 tbsp olive oilplus extra to serve
- 2 garlic clovesfinely chopped
- 1 red chillifinely chopped
- 250g asparaguswoody ends trimmed, cut into small pieces
- 1 lemonzested and juiced
- handful basil leaves
- 30g pine nutstoasted
- 50g fetacrumbled
Nutrition: per serving
- kcal656
- fat28g
- saturates6g
- carbs73g
- sugars4g
- fibre9g
- protein23g
- salt0.6g
Method
step 1
Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.
step 2
Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
step 3
Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.
