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Asparagus Pasta
Asparagus Spears
 Cream
 Chopped fresh Parsley
Grated Parmesan Cheese
 Tagliatelle or similar Pasta
 Chopped fresh Basil
Cut the Asparagus Spears into around 1 inch lengths.  Heat some butter in a pan and fry the Asparagus spears until almost tender. Reduce the heat, add the cream and fresh herbs and cook for one minute. Add the Parmesan stir to mix.   Season to your taste.
Meanwhile cook the Pasta in lightly salted water until cooked to your liking, strain and combine with the Asparagus sauce. Serve immediately.
Contributed by Jenny and Richard West
Fennel Pasta
Bulb Fennel
 Butter
 Tagliatelle or similar Pasta
Slice the Fennel bulb(s) thickly. Fill a large pan with water & bring to the boil. Cook the Fennel in the water until just tender. Remove the Fennel from the water (DO NOT STRAIN) with a slotted spoon and keep it warm. Add the Pasta to the same water that the Fennel was cooked in and cook to your liking.   Strain the Pasta and add to the serving plates. Add the Fennel and butter to the Pasta plates and fold together. Season with a little grated Parmesan.

 Contributed by Jenny and Richard West
Members are invited to share favourite, tried and tested recipes that are based on allotment, garden or wild produce. Contact the webmaster to include yours.
Members’ Recipes: Pastas