1 bunch asparagus approx. 6 stalks, cut into 1-inch pieces.
2 garlic cloves crushed.
Fresh basil small handful
3-4 Tbsp White wine of choice
Extra virgin olive oil EVOO
Salt and pepper as much as required.
1 lemon halved.
INSTRUCTIONS
Start by bringing the chopped asparagus and peas to boil in a medium sized pot for about 5 minutes, or until tender and vibrant green. Then, scoop them out with a mesh strainer and set them aside in a bowl.
Now, place your pan on the stove at a medium heat and add approx 5 Tbsp of EVOO to the pan.
Once this is heated, add the crushed garlic and sliced cherry tomatoes. Cook for about 4 minutes or until the cherry tomatoes start to soften. Add a few splashes (about 1-2 Tbsp) of water to keep the garlic from burning.
After 5 minutes, add the shrimp (or prawns), 3-4 Tbsp wine and the cooked peas and asparagus to the pan.
Cook for 3 minutes or until the shrimp is ready.
While everything is sauteing, add a generous amount of salt and pepper — remember don’t add the basil yet!
Once everything is cooked, remove the pan from the heat and set aside.
Squeeze the lemon into the pan just before it’s time to add the pasta.
Bring the water in your large pot to a boil and add 1 Tbsp of salt.
Add the pasta and cook for about 10 minutes (or the time noted on the packet instructions).
Before it is time to strain the pasta, collect half a ug of pasta water and set aside.
Add the pasta to your pan with the rest of the ingredients and toss.
Then, add the pasta water and toss once more.
Once the water has helped to create a creamy sauce, break the basil apart from the stems leaving the leaves intact, and add them to the pan. Gently combine.
Once all of the ingredients have blended, serve some of your pappardelle alla Martina onto a plate and spoon a nice amount of the sauce over it. Finish it off with a nice basil leaf on top and drizzle a little extra virgin olive oil on top.
