zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Linguine with asparagus, pine nuts, chilli and pecorino

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Linguine with asparagus, pine nuts, chilli and pecorino

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4-6

    Ingredients

    500g linguine pasta
    2 tbsp extra virgin olive oil
    250g medium asparagus tips
    2 cloves garlic, sliced very thinly Pinch chilli flakes
    30g pine nuts, toasted
    Grated zest of 1 lemon
    2 tbsp lemon juice
    50g pecorino cheese, finely grated
    2 tbsp flat leaf parsley, finely chopped

    Method

    1. Bring a large pan of water to the boil. Cook the pasta according to the packet instructions, drain and reserve 100ml of the cooking water.

    2. Meanwhile, heat the oil in a large frying pan, add the asparagus tips and cook over a gentle heat for about 3–4 minutes until they start to soften. Add the garlic and chilli flakes and cook for a few seconds. Stir in the pine nuts and cook for 1 minute.

    3. Add the drained pasta to the pan and toss well. Then add the lemon zest and juice, the reserved cooking liquid, a pinch of salt and a good grind of black pepper. Toss in the pecorino and parsley and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars