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Rice spaghetti with Asparagus

Method


Cook the pasta according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving some of the pasta cooking liquid.

Lemon Sauce: Zest the lemons and divide the zest into two piles. Set aside. For the Lemon Sauce, add the juice from both lemons (about 6 tablespoons) to a jar. Add olive oil, Dijon mustard, and season with salt and pepper to taste. Shake until emulsified. Asparagus: Cook the Asparagus. Meanwhile, heat 2 tablespoons olive oil in a pan over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, until golden. Add the yeast flakes and cook for 30 seconds. Add asparagus pieces and one half of the lemon zest. Season with salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the walnut pieces. Add reserved pasta water and return the pan to medium-high heat. Toss everything together, adding more pasta water as needed, until the sauce is emulsified. Add the remaining half of the lemon zest, white beans, capers, olives, basil and parsley. Toss again and briefly cook for 1 minute. Serve warm.

Rapunzel Products


501800 Rice spaghetti
202250 Walnut pieces
703485 White Cannellini beans canned
1000695 Olive oil extra virgin
1201060 Yeast flakes
1204255 Capers in brine
1202660 Olives Amphissa green, pitted in brine
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