Monday, 2 January 2012

sopressa, pea & asparagus pasta

Ah, the first scary post.

I am not usually a big pasta eater but I had a craving the other night for some comfort food but also something that was quite fresh.

2x lasagne sheets
1/2 bunch of asparagus
1/2 cup of peas
2x slices of sopressa, thinly sliced
1 eschallot, 
1/8 cup of light cream
Zest of 1/2 lemon and a slice to serve
5 balls of baby bocconcini
Dash of olive oil
Pinch of fresh oregano - optional

Dry fry the thinly sliced sopressa in a pan until crispy.  Remove and rest on a paper towel.  Cut the bottom 1/4 of the asparagus stalks off as these tend to be quite husky.  Slice remainder of asparagus into small pieces.  Blanch asparagus and peas in a pot together, strain and run under cold water to cease the cooking process.  Break up the lasagne sheets into small pieces, try to keep them the same size so that the cooking is kept even.  Bring a pot of water to boil for the pasta, ensure you have enough water so that the pasta can move around freely and not get stuck together.  Saute eschallot in a medium heat pan with a dash of olive oil, add the drained peas and asparagus.  Whilst this is heating, sprinkle the pasta sheets into the boiling water (sprinkled so that the pasta does not clump together).  Add the lemon zest, cream, baby bocconcini balls and salt and pepper to the peas and asparagus.  Let the cream thicken a little so that it will coat the pasta sufficiently.  Check your pasta, it should be al dente, if so drain and add to the pan with the sauce.  Remove pan from the heat.  Add the fresh oregano at this stage and stir the pasta until well coated, serve into a bowl, sprinkle on your crispy sopressa and squeeze your slice of lemon over the top.  Eat before it gets cold.


  1. I'm your biggest fan Bel... And oh so proud of you darling girl xo xo xo

  2. My age and distance from a sophisticated food area is showing...what is sopressa? will pancetta do as a replacement? I will try this tomorrow night! Thank you

    1. Sopressa is a type of salami: you can get it at your local supermarket deli but pancetta would also be a fantastic replacement or even proscuitto.

  3. Thank you for the also explains why I don't know it, our local delis are Coles and Woolies and I have to order the pancetta!!! In a small country town it took me 8 years to get rocket and baby spinach leaves and I think I might still be the only person in town who eats them!!!!!! We are seriously starved for good food here except magnificent, locally grown meat and the best tomatoes in Australia!!! Keep those recipes coming.

    1. Good tomatoes are a rareity so glad you at least get those! You could use any form of salami or cured meat in replacement of the sopressa if you can't get any pancetta in. Also, I am so happy to talk to another JustB reader. I love that site so much and adore the fantastic community feel!