Wholewheat spaghetti with an asparagus and goat cheese cream sauce

Serves four

• Whole grain spaghetti 320 g
  
• Asparagus 400 g
• Fresh goat cheese 80 g
• 1 bunch of basil
• 1 shallot (chopped)
• A few mint and basil leaves 
• 1/2 clove of garlic
• 3 tbsp extra virgin olive oil (30 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 426 Kcal

Environmental Impact

Per serving: 
376 grams CO₂ equivalence - carbon footprint
559 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean and wash the asparagus, removing the woody part of the stems and cut into discs. Keep the tips aside and blanch them in salted water. Set aside half a glass (100 ml) of cooking water.

In a pan, fry the chopped shallot and whole garlic in oil.

When they are golden in colour, add the asparagus stems, season and flavour with a few roughly torn mint and basil leaves. Pour the half glass of asparagus tip cooking water into the pan and cook for ten minutes.

Put the contents of the pan into a mixer and blend.

Boil the spaghetti in plenty of salted water, drain, and toss it in the pan with the asparagus cream and tips.

Serve and dress with a tablespoon of fresh goat cheese per person.

The Chef’s Advice

The goat cheese can be substituted with salted ricotta, Stracchino or Robiola cheese.

Nutritional Advice

Goat’s milk and cheese have a higher short and medium chain fatty acid content which makes them easier to digest.

Environmental Advice

Moderate the quantity of dairy products.

Fresh cheeses, like goat cheese, have a lower environmental impact than mature cheeses, and when eaten in moderation, are part of a healthy and sustainable diet. Just be sure to limit your plate to one portion of animal protein at each meal. Combining cheese with vegetables is a delicious way to eat sustainably.