We've paired up with Bristol's finest pasta expert, The Monday Pasta Club to create a series of pasta recipes that would do just as well as dinner party showstoppers as they would on, well, a Monday evening in.
INGREDIENTS
- 2 egg quantity of pasta dough
- 30g of salted butter
- 8 spears of asparagus, sliced diagonally into 1 inch pieces
- 1 lemon, zest only
- 3 large tablespoons of mascarpone
- 40g of Parmesan, finely grated
METHOD
Start by shaping the Garganelli. Roll out the pasta dough to level 7 thickness on the pasta machine. Cut the pasta dough into 2x2 inch squares.
Using a pasta board, place a square of dough onto the vertical grooves on the board.
Use the stick to wrap the square of pasta dough around the stick as you roll down the board, pressing fairly hard against the board to pick up the indents of the grooves.
Once you have shapes all the Garganelli leave to one side to dry out whilst you prepare the sauce.
Katto Pasta Board
Meanwhile, place a large pan of well salted water on to boil for the pasta. To make the sauce add the butter to a sauté or frying pan and place on a medium low heat.
Once the butter has melted, add the asparagus and gently fry for 4 minutes until it becomes tender and vibrant green.
Add the Garganelli to the boiling water and cook until al-dente, around 3 minutes.
Whilst the pasta is cooking add the mascarpone to the pan with the asparagus along with a few gratings of lemon zest and a good pinch of salt and pepper. Add a generous splash of pasta water and stir together until the mascarpone has melted.
Drain the Garganelli and add to the sauce. Sprinkle over the Parmesan and leave to melt into the top of the pasta for 30 seconds before tossing over the heat until everything is combined.
Divide between 2 bowls and finish with some extra Parmesan over the top.
To see more of The Monday Pasta Club's recipes, check out his website or follow him on Instagram.