zoom Chargrilled asparagus with spaghetti & pesto

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    Chargrilled asparagus with spaghetti & pesto

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    Chargrilled asparagus with spaghetti & pesto

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    230g pack Waitrose British Asparagus, trimmed and halved
    2 tbsp olive oil, plus extra for brushing
    300g Waitrose Love Life Wholewheat Spaghetti
    25g pack basil
    25g pack flat leaf parsley
    ½ x 200g can Waitrose Garlic Stuffed Green Olives, drained
    2 tbsp Cooks’ Ingredients Toasted Pine Nuts
    ½ x 80g pack essential Waitrose Grated
    Parmigiano Reggiano

    Method

    1. Preheat a ridged griddle pan over a high heat. Brush the asparagus with a little oil and cook for 8-10 minutes, turning regularly until tender and charred. Meanwhile, cook the spaghetti in a large pan
    of boiling water for 8-10 minutes.

    2. Place the herbs, olives, pine nuts and Parmigiano in a food processor and coarsely chop. Add the oil and whizz to make a textured pesto.

    3. Drain the spaghetti, then return to the pan. Stir in the pesto and asparagus and divide between 4 serving bowls. Top with a little extra Parmigiano and a good grinding of black pepper, and serve.

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    Cook’s tip

    Look out for Gran Moravia Vegetarian Hard Cheese for a delicious vegetarian alternative to Parmigiano Reggiano.

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