Prepare this pasta dish of asparagus and walnuts on a spring day. It’s delicious and very quick and easy to prepare.
SERVES 4
● 1 tbsp olive oil
● 1 shallot, chopped
● 2 garlic cloves, peeled and minced
● 1 bunch of asparagus, halved
● 4 rashers of free-range unsmoked back bacon, diced
● 50g (1¾oz) walnuts, chopped
● 4 tbsp single cream
● 2 packets of four cheese ravioli (or your favourite flavour)
● Sprig of rosemary, chopped
METHOD
1. Put a large pan of water on to boil.
2. Next, gently heat the onion and garlic in the olive oil, then add the bacon and rosemary. Fry for 2 minutes, taking care not to burn the garlic.
3. Add the asparagus halves and walnuts, stir in and cook for 3 minutes.
4. Once the pan of water is boiling add the ravioli, and cook for 2 minutes. Then drain and set aside.
5. Add the cream to the asparagus pan, and cook for 1 minute, then add the drained pasta to the pan and stir to coat the ravioli in the sauce.
6. Season to taste with salt and plenty of black pepper.
7. Serve immediately.