Truffle Pizzocheri with spring veggies
Author: 
Recipe type: dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Shallots
  • 1 garlic clove
  • 250g asparagus
  • 250g cherry tomatoes
  • 100g split peas
  • 10g nutritional yeast
  • 1tbs Truffle Oil*
  • Olive Oil
  • Salt
  • Pepper
  • Peperoncino
  • 150g Pizoccheri*
Instructions
  1. Finely chop up the shallots and the garlic. Cut the asparagus into 2cm pieces and half the cherry tomatoes.
  2. Let the pasta water come to a boil. Meanwhile heat up some olive oil in a pan and fry the shallots, onion and a dash of pepperoncino until the shallots have gone translucent. Then add the asparagus, cherry tomatoes and the split peas and let the mixture cook over medium heat for 12 minutes. By now the pasta water will have come to a boil and you can add the Pizzoccheri. The Pizzoccherri will be ready at approximately the same time as the sauce.
  3. When the Pizzoccheri are done add three tablespoons of pasta water to the veggies, then drain the pasta and add it to the veggies. Also add the truffle oil and the nutritional yeast. Mix well land let it cook over medium heat for another five minutes.
  4. Serve with a sprinkle of nutritional yeast and if you like some grated pickled truffle.
Recipe by at https://fannythefoodie.com/2016/06/20/truffle-pizzoccheri-spring-veggies-mmmm/