Can you believe it only takes 10 minutes to make this!

My friends can see a larger size! Please do :-)

 

Thanks so much for your wonderful compliments, everyone :-)

 

Garganelli is lovely durum wheat pasta, which has a lovely golden colour because of the high egg content. It’s imported from Italy and available from quality food shops and Italian markets. Its shape and texture is ideal for chunky sauces.

 

This evening I had lots of fresh asparagus and speck in the fridge, as well as some cherry tomatoes, so I decided to whip this up. Once I had the pasta cooking in lots of salted water and the plates warming in the oven, I griddled the asparagus [cut in thirds] in a little extra virgin olive oil [EVOO] with some sliced garlic, several sprigs of fresh thyme, the halved tomatoes, and the speck. This only takes about 5 minutes for the asparagus, and 2 or 3 minutes for the rest. As soon as the pasta is drained, put it back in the pot, add a generous amount of EVOO, lots of freshly grated black pepper, and a little sea salt. Over a med-high heat, toss for 30 seconds until it sizzles, then add the ingredients in the griddle, add a generous squeeze of fresh lemon juice, and give a gentle toss.

 

Serve immediately on the warm plates. Serve with a small bowl of fleur de sel so guests can sprinkle a pinch on their dish to bring out the flavour.

 

Only 10 minutes from start to finish!

Done