Adam Liaw’s spaghetti with spring vegetables and mascarpone
I am of the view that you can almost never use too much olive oil when making pasta, so while I’ve written ¼ cup in the ingredients list, feel free to be even more generous.
Ingredients
500g spaghetti
¼ cup olive oil
4 spring onions, sliced (including the dark green part)
2 cloves garlic
1 bunch asparagus, sliced diagonally
1 cup frozen peas
250g mascarpone or cream cheese
salt and black pepper, to season
zest and juice of ½ lemon
1 cup basil leaves
Method
Step 1
Bring a large pot of salted water to the boil and add the spaghetti. Heat a large frying pan over medium heat and add the oil. Add the spring onions and garlic and fry for about a minute until fragrant. Add the asparagus and fry for just a minute until barely tender. Add the peas and mascarpone (or cream cheese) and a little of the pasta water. Mix to a creamy sauce and season well with salt and pepper.
Step 2
When the spaghetti is al dente, transfer it to the vegetables with a little more of the pasta water. Add the lemon zest and juice and the basil leaves and toss everything together. Drizzle with a little extra olive oil to serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
