AGLIO E OLIO ( WITH SEA BEAN, ASPARAGUS AND BROCCOLINI)

Aglio e Olio is served with spaghetti, the sauce is made by lightly sautéing minced or pressed garlic in olive oil, sometimes with the addition of dried red chilli flakes. Finely chopped parsley/Basil can be added as a garnish, along with Parmigiano-Reggiano.  Yes today I am posting Aglio e Olio with all my favorite veggies in the pasta Farfalline...

Sea bean

Broccolini

Asparagus 

 

Almost everyone will be familiar with last 2 veggies.  Seabean when I first tasted it I just fell in love with that and tried few things which were so so excellent.  Here is a brief about the above veggies.

Seabean

The sea bean, aptly named as a fresh crisp bean that looks like sea coral and has briny flavor.   Sea beans can be eaten raw, steamed, tossed into stir fries or used as a bed for sea food.  They are also known as pousse pied.

Broccolini

Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. Broccolini is high in vitamin C but also contains vitamin A, calcium, folate and iron. And this is excellent vegetable for sautéing, steaming, boiling and stir frying.

Asparagus

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.  Only young asparagus shoots are commonly eaten: once the buds start to open, the shoots quickly turn woody and become strongly flavored.

Ok coming to the recipe it’s so simple and easy.

First to prepare the veggies do the following procedure...

Sea bean - Just wash, drain and keep it aside.

Broccolini - separate like Broccoli floret, you can also use the stalks or reserve them for making soup or salad.  Wash the florets , add them in boiling water for a minute , remove and put them in the ice water to stop cooking in this way u get the vibrant green Veggie.

Asparagus - Similarly do this for asparagus. Then chop them to 1 inch pieces.

Keep all the veggies aside.

Aglio e Olio

Ingredients for sautéing:

Pasta - 1 cup any of your favorite shape cooked

Olive oil - 2 tbsp

Garlic - 3 or 4 very finely shredded

Shallots - 1 sliced (optional)

Red chilli flakes - 1/2 tbsp (you can also reduce this amount)

Basil or Parsley - 2 tbsp chopped finely

Parmigiano-Reggiano - as needed

Method:

1. Heat olive oil in the pan, before the oil is very hot add the garlic, followed by shallot slices and red chilli flakes.

2. once they are light brown add the broccolini, asparagus and the cooked pasta.

3. Now add the seabean, basil or parsely, salt (keep in mind the cheese and sea bean both has salt in it so add accordingly) give a high toss. Once sea bean is added you need not sauté for too long.

4.  Serve hot with shredded Parmigianino Reggiano.

 

 

Note:

The above is the recipe for basic Aglio e Olio recipe, you can add or minus the veggies of your choice.

Bon Appétit!!!!

You are most welcome to share any Seabean recipe in the comment section.

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