Farfalle with Asparagus, Peas and Leek in Mustard Sauce
This is one of my oldest, most beloved and often cooked spring/ summer recipes. It's been with me for so many years and I still savour it as I did the first time I cooked it. It works both warm as a comfy pasta dinner with a glass of rosé wine, the windows wide open and the flowery smell of June in the air but also as a cold, summery picnic salad, enjoyed outside in the fields under the rustling leaves of a swaying tree.
I'm talking about the wonderful combination of the fine flavours of white asparagus together with sweet peas in their crunchy pods, leek and a light sauce made with spicy Dijon mustard. All this on top of a big bowl of pretty Farfalle pasta, little bow-ties of perfect size and shape to catch all these nice vegetables like a shovel!
This meal tastes fresh and light and is absolutely easy to prepare. You just need to cook the asparagus (green or white), sautée the young pea pods and leek (you could also blanch some peas), deglaze them with white wine or vermouth and mix everything together with the cooked pasta, some mustard and cooking liquid, salt and pepper - that's it!
Farfalle with Asparagus, Peas and Leek in Mustard Sauce
For 2 people you need
Farfalle pasta, 200g / 7 ounces
asparagus (white or green), peeled (if necessary), bottoms cut off, 500g / 1 pound
young peas in their pods, cut into bite sized pieces, 150g / 5.5 ounces
leek, cut into slices, 1/2
water used to cook the asparagus 150ml / 5 ounces
Dijon mustard 2 teaspoons plus more to taste
white wine or vermouth for deglazing
salt and pepper
olive oil for frying
Cook the pasta al dente in lots of salted water.
Cook the asparagus al dente in lots of salted water with a pinch of sugar and cut into bite sized pieces.
In a large heavy pan, heat a splash of olive oil and fry the leek for a few minutes until soft and golden, add the pea pods and fry for another 1-2 minutes. Deglaze with a splash of wine, add the pasta, mustard and water used to cook the asparagus. Season with salt and pepper, add the cooked asparagus, mix and serve on big plates.
