This simple and delicious recipe is perfect for those with limited time and cooking abilities. It incorporates local produce that can be easily purchased on a sunny Spring Saturday morning from the Christchurch Farmers Market.
Spring tomato and grilled asparagus pastaServes 3-4
1 bunch of baby asparagus (from Christchurch Farmers Market) – Broadfield
1 tsp extra virgin olive oil
250g Penne pasta
5 medium tomatoes (from Christchurch Farmers Market) – Milly Satchel
5 tsp extra virgin olive oil + 2 tsp balsamic vinegar, whisked
3 cloves smoked garlic, sliced (from Christchurch Farmers Market) – The Original Smoke and Spice Co
2 pinches chilli flakes or more- depending on how much spice you like!
Italian parsley, finely chopped
Parboil asparagus for 5 minutes
Heat 1tsp oil in a griddle pan (or similar) and grill asparagus on high for approx. 5 minutes.
Bring salted water to the boil, add pasta and cook for 12 minutes, then drain.
Cut tomatoes into 1/8ths
Fry sliced smoked garlic in a dash of extra virgin olive oil until lightly browned
Place all ingredients in a bowl and toss until lightly coated
Top with shavings of parmesan cheese if desired
Easy as that!