I recently got sent some Meadow Fresh Sour Cream, and all the ingredients I need to make this Lemony Asparagus Pasta. We loved it SO much we have made it THREE times since then.
Now if you’re not a fan of asparagus, you don’t have to include it at all. If you’re gluten free (like me, I have Coeliac Disease) then simply cook separate gluten free pasta, and make sure your chicken stock is gluten free.
If you don’t have Linguine or Fettucine, you can use spaghetti or any type of pasta. We have used spiral pasta as we ran out of the others LOL.
- 400 grams of Linguine or Fettuccine
- 340 grams Asparagus, sliced on an angle into 2cm pieces
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1 cup Meadow Fresh Sour Cream
- 1/2 cup lemon juice
- 1/3 cup chicken stock
- Salt & Pepper
- 1/4 grated Parmesan Cheese
- 3/4 cup basil leaves
Cook the pasta in a large pot of boiling water, according to the directions on the packet. During the last two minutes, add the asparagus. Once cooked, drain the pasta / asparagus and return to the pot with the lid on, to keep warm.
Over a medium heat, add the oil and garlic to a pan and cook for 1-2 minutes. Add the sour cream, lemon juice, chicken stock, salt and pepper. Mix well to combine and then take off the heat.
Add the pasta and asparagus to the pan with the parmesan cheese and basil leaves, and mix to combine.
Top the pasta with extra parmesan and serve.