Asparagus has long enjoyed prominence in Sardinian culinary tradition. For centuries, these green spears have sprouted in the Sardinian wilderness, with natives flocking to forage the local vegetable. Asparagus flourish in spring, though harvesting is no mean feat (expect sore hands and a few thorn-shaped wounds!). While you’ll scarcely see native asparagus for sale in Sardinian supermarkets, keen-harvesters are quick to line local roads, ready to sell their hard-fought bounty.
Fresh asparagus form the centrepiece of this vegan Sardinian dish - a rugged sauce that pairs the vegetable with vibrant lemon and fragrant basil. We pair this sauce with strozzapreti, a rather eccentric member of the pasta bianca (‘white pasta’) family. To finish, we scatter our plate with rich pine nuts, which lend a pleasant richness to the dish.
Strozzapreti surely sit top of the tree as far as colourful backstories go. Literally meaning ‘strangle-priests’, there are a few theories as to their origin. Perhaps a reference to gluttonous overindulgence, as certain clergymen would munch so quickly they would choke. Alternatively, this could refer to the ‘twisting’ motion employed when crafting these shapes by hand. Or, perhaps less vividly, simply a reference to the traditional ‘dog collar’ - a priest’s ‘choker’.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Durum WHEAT Flour, Water, Rice Flour
Asparagus, Extra Virgin Olive Oil, Water, Garlic, Lemon Zest, Basil, Salt
Pine Kernels
RECIPE CARD
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NUTRITION
Calories per serving: 721kcal
Following nutritional information is per 100g:
- Energy 1006kJ
- Calories 242kcal
- Fat 11.0g
- Of which saturates 1.4g
- Carbohydrates 28.8g
- Of which sugars 1.2g
- Protein 6.4g
- Salt 0.6g
