Asparagus, red bell pepper and tomato curls

ASPARAGUS, RED BELL PEPPER AND TOMATO CURLS

Portions : 4 - Preparation : 5 minutes - Cooking : 10 minutes

Ingredients

• 1 bunch asparagus
• 1 chicken bouillon cube
• 1 can Boucles de Catelli pasta
• 15 ml (1 tbsp.) baking soda
• 2 red peppers, julienned
• 75 ml (5 tbsp.) olive oil
• 2 garlic cloves, chopped
• 18 cherry tomatoes
• ½ bunch chives, snipped
• 120 ml (8 tbsp.) grated Parmesan cheese
• salt and freshly ground pepper to taste

Preparation

1. Break off the stalks of discarded asparagus. Cut asparagus in half.
2. In a large pot of boiling water, add the stock cube and cook the pasta according to the manufacturer's instructions.
3. Meanwhile, in a pot of boiling salted water, add the bicarbonate and blanch the asparagus for 2 minutes. Remove and set aside in a bowl of iced water.
4. In a hot frying pan, sauté the red bell pepper in olive oil for 2-3 minutes. Add the garlic and tomatoes and sauté for 2 minutes.
5. Then add the asparagus and pasta cooked in the pan. Season and mix.
6. Sprinkle the chives and grated Parmesan over the top.