Wholewheat spaghetti with an asparagus and goat cheese cream sauce
Preparation time: Less than 30 Minuti
Nutritional information: 426 kcal / per serving
Course: First course
Seasonal dish: Spring
Enviromental Impact: Low (0.376kg CO2 eq)
Asparagus is a nutritious, cleansing and low calorie vegetable which is in-season in springtime.
Ingredients for 4 portions
- Whole grain spaghetti 320 g
- Asparagus 400 g
- Fresh goat cheese 80 g
- Bunch of basil 1
- Shallot (chopped) 1
- A few basil leaves
- A few mint leaves
- Clove of garlic 1/2
- Extra virgin olive oil 3 tbsp (30 g)
- Salt to taste
- Pepper to taste
Preparation
Clean and wash the asparagus, removing the woody part of the stems and cut into discs.
Keep the tips aside and blanch them in salted water. Set aside half a glass (100 ml) of cooking water.
In a pan, fry the chopped shallot and whole garlic in oil.
When they are golden in colour, add the asparagus stems, season and flavour with a few roughly torn mint and basil leaves. Pour the half glass of asparagus tip cooking water into the pan and cook for ten minutes.
Put the contents of the pan into a mixer and blend.
Boil the spaghetti in plenty of salted water, drain, and toss it in the pan with the asparagus cream and tips.
Serve and dress with a tablespoon of fresh goat cheese per person.
Enviromental Impact
Low
Details
Per serving:
0.376kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.