serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Salt
- 500 g fettuccine
- 3 spring onions
- 6 asparagus spears
- ½ cup green beans, trimmed
- ½ cup broad beans
- ½ cup (125 ml) extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 150 ml sour cream
- ½ cup finely grated parmesan cheese, plus extra to serve
- ¼ cup basil leaves, torn
- Freshly ground black pepper, to serve
Instructions
- Bring a large saucepan of salted water to the boil. Cook the pasta according to the package directions, testing the pasta 2 minutes before the end of the cooking time printed on the packet. Use a heatproof jug to scoop up 1 cup of pasta cooking water and reserve for later.
- While the pasta is cooking, heat a chargrill pan or barbecue over high heat and grill the spring onions, asparagus, green beans and broad beans until lightly charred. Remove from the heat, pod the broad beans and roughly chop the spring onions, asparagus and green beans.
- Heat a large frying pan over medium heat, then add the oil and garlic. Fry the garlic until lightly browned, then add the sour cream, parmesan and enough of the reserved pasta water to create a creamy sauce. Add the pasta and the prepared vegetables to the pan and toss well to combine. Stir through the basil leaves and serve with extra parmesan and freshly ground black pepper.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Brought To You By The Letter P
