Lunch Sunday 21 January - Wholemeal Fusilli with Creamy Asparagus Sauce

Wholemeal Fusilli with Creamy Asparagus Sauce
150g asparagus, cooked
1/2 pint asparagus stock
2 tablespoons single cream
1 clove garlic, crushed
1 teaspoon corn flour
75 g dry weight whole wheat fusilli, cooked according to package instruction
10g Parmigiano Reggiano cheese, grated

Add the crushed garlic to the asparagus stock and simmer over low heat until garlic is cooked, about 10 minutes. Mix the cornflour to a paste with a little cold water and add the the stock to thicken it. Cook over low heat until thickened, about another 5 minutes.
Add the cream to the sauce along with the asparagus, cut into bit sized pieces. Add the cooked pasta and stir through to mix all ingredients.
Garnish the the grated cheese.

Nutrition Data
Calories (kcal) 395.4
Carbohydrate (g) 56.7
Protein (g) 18.1
Fat (g) 10.7
Fibre (g) 10.1

This is also getting to be a fairly regular dish in the routine. I like it, it is quick and easy to make and it makes good use of the Asparagus Stock!