Family friendly

Farfalle with baby capsicum, asparagus and spinach

Name: Farfalle with baby capsicum, asparagus and spinach
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 300g farfalle pasta; 1/4 cup (60ml) extra virgin olive oil; 3 spring onions, thinly sliced; 1 baby red capsicum, seeds removed, cut into 3cm wedges; 1 baby yellow capsicum, seeds removed, cut into 3cm wedges; 2 bunches asparagus, ends trimmed, cut into 3cm lengths; 3 garlic cloves, finely chopped; 1 teaspoon dried chilli flakes; 100g baby spinach; 1/2 cup (40g) grated pecorino

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20m

Farfalle with baby capsicum, asparagus and spinach

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by Curtis Stone

Chef, author and TV personality

Oct 03, 2015

Curtis Stones' summer-vegetable pasta dish gains a sophisticated layer of flavour with the addition of chilli heat.

300g farfalle pasta
1/4 cup (60ml) extra virgin olive oil
3 spring onions, thinly sliced
1 baby red capsicum, seeds removed, cut into 3cm wedges
1 baby yellow capsicum, seeds removed, cut into 3cm wedges
2 bunches asparagus, ends trimmed, cut into 3cm lengths
3 garlic cloves, finely chopped
1 teaspoon dried chilli flakes
100g baby spinach
1/2 cup (40g) grated pecorino

Method

1.

Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
2.

Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.
3.

Add reserved cooking liquid and bring to a simmer. Remove pan from heat.
4.

Add farfalle, baby spinach and remaining 1 tablespoon oil to frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.
5.

Divide pasta among bowls and sprinkle with grated pecorino just before serving.