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.
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.
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