- 1 bunch asparagus
- 1/2 cup plain Greek-style yogurt
- 1/4 cup milk
- 2 garlic cloves, peeled, but left whole
- 1/2 cup frozen peas
- 3 slices back bacon (optional)
- 25g parmesan, grated
- 250g pasta, any shape/kind you have
- Cut (or snap) off and discard the woody ends of the asparagus, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan heat the yogurt, milk and garlic to just below a boil. Take off the heat, set the pan aside.
- Dice bacon and cook. Set aside.
- Cook the asparagus stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the milk mixture with the grated parmesan. Blitz with a hand blender (or a Cuisinart) until smooth.
- Cook the pasta according to pack instructions, then throw in the tips and frozen peas (get crazy and add extra veg you want!) 2 mins before the end of cooking time. Gently reheat the milk mixture, drain pasta, then tip into a bowl with the milk mixture. Add in bacon. Toss, divide into pasta bowls, top with parmesan shavings if desired and serve.
What I did was to cook enough pasta for one bowl (ok, I made a bit too much) for my lunch. When the pasta was almost done I added some frozen peas and frozen spinach to the water. Then I drained it all and added it back into the warm pot. I added about 1/2-1 tbs butter and some grated parmesan cheese. Then I chopped a hard boiled egg onto the pasta, sprinkled with salt and pepper and tucked in. It was great, filling, and fast (I already had some eggs boiled).