Angelo’s Chilli Linguine with asparagus and green peas by Natasha Petrova
To Prep
To Cook
Ingredients
Difficulty
Servings
Ingredients
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
Method
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.
Serve!
Natasha is one of our Feature Foodies. Read about her food story here.
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