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Printemps penne

Name: Printemps penne
Yield: 4
Ingredients: 250 g Penne pasta, or similar (Main); 300 g Asparagus, trimmed (Main); 2 cups Cooked chicken, shredded (Main); ¼ cup Parsley, finely chopped; 2 cloves Garlic, chopped; ¾ cup Cream; ¼ cup Parmesan cheese, shaved; 1 pinch Freshly ground black pepper, to taste; 1 Lime, in 4 wedges, to serve

for 4 people

Jan Bilton

Food writer and cookbook author.

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I like to store asparagus wrapped in wet paper towels in the refrigerator.

250 g	Penne pasta, or similar (Main)
300 g	Asparagus, trimmed (Main)
2 cups	Cooked chicken, shredded (Main)
¼ cup	Parsley, finely chopped
2 cloves	Garlic, chopped
¾ cup	Cream
¼ cup	Parmesan cheese, shaved
1 pinch	Freshly ground black pepper, to taste
1	Lime, in 4 wedges, to serve

Cook the pasta according to the packet instructions.
Meanwhile, cut the asparagus into 5cm lengths. Steam until crisp-tender. Combine with the drained pasta, parsley, garlic and cream and heat through. Serve in bowls topped with the parmesan and black pepper and lime wedges on the side.