Angelo’s Chilli Linguine with asparagus and green peas by Natasha Petrova
375g Angelo’s Chilli Linguine
1 bunch of asparagus
1 cup of frozen peas
1 garlic clove
1tsp charcoal black salt
1 large onion
1 green chilli
3 tbsp of Barambah cream
2 tbsp olive oil
½ bunch of basil
¼ tsp ground black pepper
Heat a large pan of water until boiling and add 1 teaspoon of Himalayan salt, mixing thoroughly. Add 1 tablespoon of olive oil and cook pasta for 6-7 minutes. Drain.
Meanwhile, chop onion and fry in a pan over a medium heat. Add asparagus, garlic, peas and basil, flavouring with salt and black pepper and stir over a medium heat for 10 minutes. Add cream and mix for a further 5 minutes.
Mix pasta with the rest of the ingredients. Sprinkle olive oil on top and some charcoal salt.
Natasha is one of our Feature Foodies. Read about her food story here.
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