Recipe of the Month: Cashew Asparagus Pasta with Thyme Crunch
Recipe May
(for 2 servings)
a bunch of green asparagus
250 g pasta
a handful of cashew nuts
Thyme
Garlic
1 cup panko breadcrumbs (from the Asian store)
Pour hot water over cashew nuts and let soak for about 15-30 minutes. Cut off the ends of the green asparagus and peel the lower part if necessary.
Cut off the tips and 5 cm of the stalks and set aside. Cook the remaining asparagus pieces in salted water.
Drain cashews and mix with cooked asparagus
Plus some asparagus water, puree in a blender to a smooth paste. Season with salt and pepper.
Heat the pan and toast the asparagus tips in olive oil. Add garlic cloves to taste. Roast while stirring and shortly before done, add the panko breadcrumbs and thyme. Add more olive oil if needed. Stir well as the breadcrumbs can burn quickly.
Cook pasta al dente in plenty of salted water. Reserve some pasta water (about one ladle) and mix it with the asparagus cream. Arrange pasta on warmed plates and finally serve the fried asparagus with the thyme breadcrumbs.
About the author:
May I introduce myself?
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now.
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes.
For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works.
From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!
Feel free to also visit Bettina on Instagram: @besch_food
