185gasparaguscleaned and woody ends chopped off (see Note 1)
1cuppeasfrozen
2cupsspinach
250gwholewheat linguinefresh or dired (see Note 2)
2clovesgarlicfinely chopped
2tablespoonolive oil
1pinchsalt
1pinchpepper
1tablespoonmintfreshly chopped
2tablespoonMascarpone Cheese
Instructions
Blanch the asparagus, peas and spinach in boiling water for a few minutes. Remove and refresh in cold water.
In the same pot you cooked the greens, cook the fresh pasta, Fresh pasta will cook a lot quicker. If using dried cook until al dente. Reseve a little of the pasta water.
Heat a pan with a little olive oil. Once heated, add the garlic and fry. Add the drained, cooled greens and toss everything around for a few mins. Season the pasta and toss through the mint.
Add the mascarpone and toss again - ensuring everything is well incorporated. If you find it's getting dry pour in some of the pasta water. Add the mascarpone and mix again.
Serve with grated Parmiggiano Regiano and enjoy.
Notes
In Australia small bunches of asparagus are sold in bunches which weigh approximately 185 grams.
Use dried linguine or any other pasta you wish.
Be flexible with the herbs too - use anything you fancy.