Organic Spring Spinach Pasta Served with Roasted Asparagus
A perfect spring pasta
Oh, summer is just around the corner, and all the vibrant colors are starting to appear. During this peak time of blossoming spring, I wanted to cook a simple and colorful dish that’s packed with flavor and vitamins. The beauty of this dish lies in its simplicity, made from fresh, high-quality organic ingredients I found in our fridge. And what better fridge-cleaning meal than a delicious pasta?
For me, it’s important that quality extends from the ingredients I cook with to the tools I use and to the table setting, creating a full experience rooted in care and craftsmanship.
Nothing beats quality kitchen supplies, even when working with the simplest meals. For me, quality is reflected in the comfort and beauty of the things I use. I’ve started to curate my entire home, choosing more intentional products that reflect the quality and design I truly appreciate. I feel the best place to begin this curation journey is in the kitchen, with its everyday essentials.
For me, the presentation of a dish is just as important as the food itself. In everyday life, I love how easy it can be to set a beautiful table with thoughtfully chosen pieces that work effortlessly together, no need for anything extravagant. Simplicity and functionality are key. Creating a calm, intentional moment in the middle of a busy day and truly enjoying a nourishing meal is something I deeply value.
Iittala Tools pot
Recipe :
Sauce:
300g fresh organic spinach
400g tomatoes (a mix of cherry and regular)
2–3 cloves of fresh garlic
3–5 tablespoons of olive oil
Parmesan cheese (preferably in a block for shaving)
150g mozzarella cheese
Freshly ground black pepper
Salt
Roasted Asparagus:
• 1 bunch of asparagus
• Salt
• Pepper
• Olive oil
Sauce:
Start by washing the spinach and tomatoes. Cut the tomatoes into smaller pieces and place everything into an oven-safe dish. Peel the garlic and chop it into small pieces. Cut the parmesan into flakes (always use block cheese instead of pre-grated), and add both the parmesan and garlic to the dish. Preheat the oven to 220°C and roast for about 25 minutes (cooking time may vary depending on the size of the tomatoes). After roasting, smash the mixture gently and add slices of mozzarella on top.
Roasted Asparagus:
Wash the asparagus, trim the ends, and cut them into smaller, bite-sized pieces. Spread them evenly on a parchment-lined oven dish. Drizzle with high-quality olive oil and season with a pinch of salt and pepper.
Fiskars Norden knife with a wooden handle