Garlic, Chilli & Cream Tortiglioni With Asparagus

Boil a kettle

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving 125ml [165ml] [225ml] of the starchy pasta water

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer the pumpkin seeds to a plate and reserve the pan

Return the reserved pan to a medium heat with a small drizzle of olive oil

Once hot, add the sliced shallot to the pan and cook for 2 min or until softened

Meanwhile, trim the woody ends off your asparagus and discard

Chop the asparagus tips away from the stalks, then roughly chop the asparagus stalks

Once softened, add the chopped garlic and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste with the chopped asparagus

Add your soft cheese with your Chinese rice wine, vegetable stock mix and the reserved starchy pasta water

Season with a pinch of salt and pepper

Cook for 2-3 min or until the asparagus is tender and the sauce has thickened – this is your garlic, chilli & cream sauce

Add the cooked pasta to the pan with half your grated Italian hard cheese (you'll use the rest later!) and a generous pinch of salt and pepper

Give everything a good mix up – this is your garlic, chilli & cream pasta with asparagus