One of those spontaneous flavour combinations that occurred to me, and, minutes later, was confirmed as a perfect balance of warm and nutty, rich and earthy, and green and grassy.
- pasta for two (200-300g)
- a generous handful of walnuts
- two king oyster mushrooms (or 10 chestnut mushrooms)
- a bunch of asparagus (about 8-10 stalks)
- a few stalks of curly parsley
- 4 tbsp sour cream
- 1/4 tsp mustard
Cook the pasta according to its packet instructions. Dry-toast the walnuts in a small frying pan until crisp and golden; remove and set aside. Cube the mushrooms and fry until golden; cut the asparagus into inch-long lengths and add to the pan; stir-fry until cooked. Finely chop the parsley and combine, turning the heat off. Drain the pasta, mix well with the sour cream and mustard, then tip in the fried vegetables and give a last toss about. Season to taste and serve.