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Summer fresh pasta


  • 200gr dried penne pasta
  • 2 stalks asparagus, thinly sliced (1/2 inch pieces)
  • 1 tomato, roughly chopped
  • 1 stalk green garlic, thinly chopped
  • 30ml extra virgin olive oil
  • 80gr grated Parmigiano Reggiano
  • 40g grated pecorino Romano
  • A few teaspoons red chili pepper flakes
  • Salt and pepper, to season


  1. Fill the medium-sized pot halfway with water and set it to boil
  2. Add a few pinches of salt to the water
  3. Once water is boiling, add pasta and cook for one minute under the cooking time written on a bag of pasta.
  4. After the allotted time, drain the pasta into a colander. TIP: keep a little bit of pasta water. 
  5. In a large size pan on medium heat, add olive oil, chilli flakes and green garlic. Cook for two minutes stirring gently.
  6. Add asparagus and tomatoes and cook for two more minutes stirring gently incorporating all ingredients.
  7. Add a touch of the pasta water and half the amount of both kinds of cheese, and stir.
  8. Cook and reduce for two to three minutes. (You will see the texture start to naturally thicken which is a good sign)
  9. Add cooked pasta to the pan and stir and cook for two minutes.
  10. Lastly, add the remainder of the cheese and pepper. Stir together.
  11. Plate and enjoy. 

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