Sunday, October 28, 2007

Lunch Sunday 28 October 2007 - Aspargus Papparedelle

Aspargus Papparedelle
90g pappardelle
75g asparagus, cut into bite sized pieces
1 cloves garlic, crushed
100ml well reduced asparagus stock
125g quark
20g grated parmesan cheese

Put the pappardell on to cook, and when there are about fives cooking time left for it, start the sauce.

Simmer the garlic and asparagus in the asparagus stock until tender, about 5 minutes. Turnoff the heat and stir in the quark and well drained, cooked pasta.

Toss well to combine, season with salt (if needed) and plenty of fresh black pepper and serve garnished with the parmesan cheese.

Nutrition Data
Calories (kcal) 519.3
Carbohydrate (g) 71.5
Protein (g) 38.3
Fat (g) 9.0
Fibre (g) 4.2

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