This recipe was one of those slight mish-mash combinations to use up some leftover ingredients, but it works beautifully so I decided it was worth sharing! I made some fresh pasta for this, which I'm loving at the moment. It's extra satisfying for the fact that it's super simple!
Serves 2
Ingredients
1 bunch asparagus
half jar of artichoke hearts
olive oil
salt and pepper
half ball mozzarella, torn
parmesan and fresh basil to serve
Method
1. Preheat the oven to 200C.
2. Cut off any woody ends of the asparagus. Add to a roasting tin with the artichoke hearts, drizzle with olive oil and season. Roast for 15 minutes.
3. In the meantime, cook the spaghetti to packet instructions (or make your own!)
4. Toss the vegetables through the pasta with a little extra olive oil if needed. Add the mozzarella and mix through until starting to melt slightly. Serve with parmesan and fresh basil.
Comments