Sunday, 23 October 2011

Asparagus, Bean and Peanut Pasta

At the weekend I made a humungous batch of chicken satay for the Australian family, including my awesome satay sauce. There was a little left over at the end, and I needed a light meal to use it up. Oddly enough, I spent a few hours today going through some of the massive stock of recipes we shipped over from the UK, and found all of these ancient Sainsbury's recipe cards. Many of them were guides to creating things I could cook in my sleep nowadays, but some caught my eye, including a recipe for 'asparagus and bean strangozzi, with peanut sauce'.

Strangozzi is a kind of pasta from the Umbrian region of Italy; the name means 'priest strangler noodles', which of course I couldn't find anywhere. Not to be deterred, I substituted some linguine, added a tin of bortolli beans for bulk and protein, and used my satay sauce instead of theirs. It was surprisingly balanced and tasty - I wouldn't put together a peanut sauce specifically for this recipe, but it was a great way to use up the extra from the barbeque.


  • enough pasta for two - really, any kind will do, but if you find strangozzi, well done you
  • a small bunch of asparagus, ends snapped
  • a generous handful of green beans
  • a 340g tin of borlotti beans, drained, or the equivalent freshly podded and boiled
  • 4-5 tbsp satay sauce

Boil the pasta in plenty of water until al dente. Slice the asparagus and green beans into long, bite-sized pieces, and steam for 4-5 minutes, until green and tasty. Drain the pasta, return to the pan, and stir in the vegetables, beans and sauce. Heat through, but don't bring up past boiling temperature or the borlotti beans will toughen. Serve!

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