← All recipes

🍝 Linguine with grilled tomatoes, asparagus, and creamy pea sauce

729 kcal · 30 min · 4 servings

Ingredients

• 150 g peas (frozen)
• 250 g cherry tomatoes (red and yellow)
• olive oil (for brushing)
• 250 g green asparagus
• salt
• 1 shallot
• 2 garlic cloves
• 400 g linguine
• 1 bunch parsley (approx. 30 g)
• 2 tbsp olive oil
• 250 ml heavy cream (min. 30% fat content)
• pepper (from the mill)
• freshly grated parmesan (for serving)

Instructions

1. 1. Let the peas thaw.
2. 2. Wash the cherry tomatoes and pat them dry.
3. 3. Brush the tomatoes with some olive oil.
4. 4. Place the tomatoes on a baking sheet lined with baking paper.
5. 5. Set the oven to the grill function.
6. 6. Grill the tomatoes in the oven for 10 to 15 minutes.
7. 7. Remove the tomatoes when their skin is lightly browned.
8. 8. Trim and wash the asparagus.
9. 9. Peel the lower ends of the asparagus thinly if necessary.
10. 10. Cut the asparagus diagonally into pieces about 5 cm long.
11. 11. Bring plenty of water with salt to a boil.
12. 12. Cook the asparagus pieces for 2 to 3 minutes (blanching).
13. 13. Remove the asparagus from the water.
14. 14. Shock the asparagus to cool it down.
15. 15. Let the asparagus drain.
16. 16. Peel the shallot and the garlic.
17. 17. Finely chop the shallot and the garlic.
18. 18. Bring plenty of water with salt to a boil.
19. 19. Cook the linguine al dente according to package instructions.
20. 20. Remove the pasta from the water.
21. 21. Let the pasta drain.
22. 22. Wash the parsley and shake it dry.
23. 23. Pick the parsley leaves off the stems.
24. 24. Finely chop the parsley leaves.
25. 25. Heat olive oil in a pan.
26. 26. Sauté the shallot and garlic in the oil.
27. 27. Add the peas to the pan.
28. 28. Pour the cream over the peas.
29. 29. Heat the sauce.
30. 30. Add the pasta to the sauce.
31. 31. Add the asparagus to the sauce.
32. 32. Add the parsley to the sauce.
33. 33. Heat everything together.
34. 34. Season the sauce with salt and pepper.
35. 35. Fold in the grilled cherry tomatoes.
36. 36. Serve the pasta with freshly grated Parmesan.

Nutrition per serving

• kcal: 729
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 81 g