Spaghetti with Asparagus Mint and Chilli
|Spaghetti||14 Ounce (400 Gram)|
|Extra virgin olive oil||2 3⁄4 Fluid Ounce (80 Milliliter)|
|Garlic||3 Clove (15 gm), thinly sliced|
|Red chili||1 , deseeded and finely sliced (Long)|
|Asparagus||14 Ounce, thinly sliced (400 Gram)|
|Fresh mint leaves||1⁄4 Cup (4 tbs) (1 Handful)|
|Freshly ground black pepper||To Taste|
|Grated vegetarian cheese||1⁄4 Cup (4 tbs) (Parmesan Style, For Serving)|
1. Cook the spaghetti in a large pan of lightly salted boiling water according to the packet instructions or until al dente. Reserve half a cupful of the cooking liquid before draining the pasta.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 30 sees. Add the asparagus and continue to cook, stirring, for 1-2 mins or until it is bright green and tender crisp. Add the reserved pasta cooking liquid and simmer for 30 sees.
3. Add the hot pasta and mint leaves to the asparagus and toss together. Season and serve immediately with grated cheese.