This fortnight our master chefs made a delicious pasta dish. Here is the recipe:
Pasta with asparagus and sage butter. Serves 4
250 grams of pasta of choice (we used shells)
125 grams of butter
½ cup of chopped fresh sage finely chopped
1 bunch of asparagus, woody ends trimmed then cut into 2 cm lengths
Salt and pepper
Parmesan to serve
Bring a large pot of water to the boil and cook pasta according to instructions on the pack.
Melt butter in a heavy-based saucepan over medium heat. Add asparagus to the pot and saute until tender. Add sage and salt and pepper to taste. Drain pasta then add butter, sage and asparagus to pot. Stir to combine and serve topped with fresh grated Parmesan.
Mandy Ward, Kitchen Garden Convenor