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Cranberry Asparagus Pasta

Roasted asparagus with U.S. Cranberries and walnuts is a simple, yet flavorful dish that can be made in minutes. The roasted white asparagus is tossed with tagliatelle, peas, walnuts and juicy U.S. Cranberries. Parmesan cheese and basil round this Cranberry Asparagus Pasta dish up and make it a perfect, quick and easy weeknight dinner. Featuring U.S. Cranberries.

Ingredients

1020 gramswhite asparagus
60 gramssnow peas
2 Tbspwalnuts
220 gramsTagliatelle
40 gramsdried cranberries
4 tbspolive oil
1 tsp rubbed peel from 1 lemon
1 tspbasil
Salt and pepper

  1. Step 1

    Peel asparagus and cut off ends, then dice it. Blanch in saltwater for 1 minute. Season cold to taste and let it drip off. Rinse mangetout, clean and blanch in saltwater for 2 minutes. Season cold to taste and let it drip off. Chop walnuts.

  2. Step 2

    Cook tagliatelle in saltwater according to cooking instructions.

  3. Step 3

    Heat olive oil in a pan. Roast asparagus and walnuts for approx. 2 minutes. Add mangetout and cranberries. Taste with salt, pepper and lemon peel to taste.

  4. Step 4

    Decant tagliatelle and add asparagus mixture. Sprinkle basil over pasta and serve.

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