Ingredients
| 50 g | Butter |
| 400 g | Asparagus (Main) |
| 200 g | Frozen peas, defrosted |
| 2 | Leeks, washed and cut into .5cm slices |
| 30 g | Dried porcini mushrooms, soaked in warm water for 15 minutes and drained |
| 200 ml | Double cream |
| 3 Tbsp | Flat leaf (Italian) parsley, chopped |
| 2 pinches | Smoked paprika |
| 500 g | Rigatoni (Main) |
| 60 g | Pecorino cheese, freshly grated |
| 1 to taste | Salt |
Directions
- Use a potato peeler to scrape the asparagus stalks, discarding the woody ends. Chop the stalks into 2cm long pieces. Drop into a medium saucepan of boiling salted water and cook for 2 minutes. Drain and immediately refresh under cold running water to prevent them from discolouring. Set aside.
- Melt the butter in a large frying pan over a medium heat. Add the peas, mushrooms, leeks and asparagus and fry for 5 minutes, stirring occasionally with a wooden spoon.
- Pour in the cream and continue to cook for a further minute, stirring continuously.
- Mix in the parsley and paprika, season with salt and set aside.
- Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
- Pour in the asparagus sauce and stir everything together for 30 seconds to allow the flavours to combine.
- Divide between four serving plates, sprinkle over the pecorino cheese and serve immediately.