
Traditional Leg of La
Roast Leg of Lamb is up there with one of everyone’s favourite Sunday Roasts. This simp…
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10mins
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20mins
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Easy
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4
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Bites
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1
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3-4 cloves, sliced Garlic
1 small bunch Basil Leaves
2 x tins Plum Tomatoes
sprinkle Sea Salt
sprinkle Ground Black Pepper
pinch of sweetener
1 bunch Asparagus
240g dried weight Pasta
60g Parmesan Cheese
Serves 4
1 Bite per serving.
Heat a saucepan over a medium heat and add some low cal spray oil. Add the garlic and fry until it turns a light golden brown.
The add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with salt, pepper and sweetener then simmer for 20 minutes until nicely reduced.
Snap the woody ends off the asparagus stalks and throw them away. You can either chop the asparagus finely with a knife or use a food processor.
Add it to the tomato sauce, let it simmer for 1 minute or so, then take it off the heat. Taste, and add a little salt and pepper if needed.
Finish off the sauce by stirring in the basil leaves. Cook the tagliatelle according to the packet instructions, then drain, reserving 1 ladle of the pasta water. Stir in half the parmesan.
Serve with a sprinkle with the remainder of parmesan and enjoy!
Tried and tested 🙂
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