I’m off on a crazy exciting foodie road trip around Wales throughout May, and a few of my favourite bloggy friends have stepped in to fill the void in my absence. Today’s tasty guest post is from Bintu who blogs over at Recipes from a Pantry with this fresh and zingy Roasted Orange and Asparagus Pasta.
Bintu’s recipes are always colourful, which is no doubt due to her Sierra Leonean roots. Do pay her funky blog a visit if you enjoy finding healthy, family family recipes and ideas.
Bintu, over to you…
Normal roast oranges are delicious but if you get the chance, roast some blood oranges – they are absolutely fantastic.
Oh the fun I have coming up with new ways to eat these two. Like served simply with this easy peasy parmesan pasta. Great flavour combo – tick, easy weeknight supper – tick, roasted orange love – tick. I could go on. But I won’t, because I am nice like that.
So here is how to make a roasted orange and asparagus pasta.
PS please drop Janie and myself a comment about the food pairings that currently rock your boat.
- 2 oranges
- 1 large bunch of asparagus woody stems removed
- Olive oil
- 300 g pasta 10.5oz
- 10 tbsp finely grated Parmesan cheese
Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
Cut the unpeeled oranges into 8 pieces each and place them in a baking tray along with the asparagus.
Drizzle on some olive oil and salt and roast for 15-18 minutes, making sure to turn the asparagus once.
Remove from the oven and when cooled cut the asparagus into smaller sections.
Cook the pasta according to packet instructions and when done drain the cooking liquid reserving 3 tbsp.
Immediately return the pasta to the pot along with the reserved liquid and Parmesan and mix until cheese is melted in.
Serve the pasta topped with the asparagus and roasted orange slices.