Ingredients and Method to make pasta with carrots and asparagus
3 cups dry shell pasta
2 large carrots julienned
10 stalks asparagus (heads cut off, balance cut into 2 inch pieces and then quartered lengthwise)
1 tbsp oil
1/4 finely cut fresh parsley
salt to taste (approx 3/4 tsp)
Whisk together
1 tbsp jalapeno mustard
1 tbsp olive oil
1 tbsp crushed red pepper (or to taste)
Cook the shell pasta as per manufacturers instructions and keep aside to drain.
Heat oil in a large heavy bottomed pan and add the carrots and asparagus and saute for a few minutes until it is cooked, yet crisp not too soft. Remove from heat.
Add the cooked and drained pasta, salt to taste and and the whisked jalapeno mustard+ olive oil+ crushed red pepper and give it a good toss until the pasta and vegetables are coated with this mixture.
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Add some more crushed red pepper if required. Add parsley and mix it in too.
Serve hot, at room temperature or cold.
Serves approximately 2 to 3
