Thursday, 22 July 2010

Pasta with an Asian Touch

What you need
  • Veggies: mangetout, carrots, onions, garlic
  • Penne (150g per person)
  • Cheese - I'd recommend Emmental or Gruyere.
  • Wasabi
  • Single Cream ca 100ml
  • Salt, pepper, olive oil
  • a mix of seafood - or simply prawns

How you do it
  • wash mangetout and cut into halves
  • wash and dry seafood/prawns
  • peel carrots and chop into small pieces. Same with onion and garlic.
  • grate the cheese
  • prepare a pot with hot water. Bring it to the boil. Then add salt and then the pasta. Cook until tender.
  • remove the pasta from the pot and let dry.
  • dry the pot. put 2 tablespoons olive oil. put the pot back on the burner and let the oil heat up. i use a medium gas burner at full heat.
  • add chopped garlic, onions, mangetout and carrots and seafood/prawns. add salt and pepper. cook for ca 5 min.
  • add the single cream.
  • cook until the sauce starts to thicken.
  • now add the wasabi. be careful with the wasabi - as it has quite an intense taste. you may also want to add salt/pepper to your taste.
  • now add the pasta and stir until all of it is covered in the sauce. put on low heat now.
  • finally add the grated cheese and stir. Let the cheese melt a bit.
  • serve immediately.

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