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Asparagus and Lemon Spaghetti with Rocket and Pine Nuts

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Asparagus and Lemon Spaghetti with Rocket and Pine Nuts

This simple vegetarian supper is full of fresh early-summer flavours, including delicious new-season asparagus.

Preparation time:
5 minutes
Cooking time:
15 minutes
Total time:
20 minutes 20 minutes
Serves:
 4

Ingredients

  • 400g dried spaghetti
  • 250g asparagus, trimmed and cut into 2.5cm lengths
  • 200ml tub half fat crème fraîche
  • 1 clove garlic, crushed
  • Grated zest of 1 lemon
  • 50g toasted pine nuts
  • 50g bag Waitrose Wild Rockett

Method

  1. Cook the spaghetti in boiling water, according to the pack instructions.
  2. Meanwhile, place the asparagus in a steamer over the spaghetti for the last 4-5 minutes of cooking time, and steam until just tender.
  3. Place the crème fraîche in a small pan and add the garlic and lemon zest. Simmer gently for 2 minutes, then season.
  4. Drain the pasta, reserving about 3 tbsp of the cooking water and return the pasta to the saucepan. Stir in the asparagus, crème fraîche mixture and pine nuts. Add the rocket and reserved cooking water and stir until the leaves are slightly wilted. Serve immediately.

Cook's tips

You can toast pine nuts yourself in a hot frying pan for 2-3 minutes, turning all the time until golden. Spice up this pasta dish by adding a good pinch of dried chilli flakes to the crème fraîche sauce.

Comments and images

Average user rating 4 stars out of 5

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Anthony Pryce

Anthony Pryce 12 July 2008 09:37

I tried this recipe last week as a dinner party starter and, in advance, my concern had also been that this recipe might be a little bland despite the wonderful ingredients. My solution was to add more lemon and to use Pappadelle rather than spaghetti. That was enough to really lift this delicious sauce whilst the more robust pasta seemed to make it more special. The result was great and I shall certainly try this again, maybe with chicken.

hedgehair

hedgehair 25 June 2008 18:57

This recipe is delicious as it is, but i added some chicken cooked with chilli, and the chili flakes and the combination with the lemon and asparagus (both of which go beautifully with chicken) was yummy!

Captain G

Captain G 04 June 2008 12:28

Hi It does need spicing up a little i put chilli and paprika in and it was great.

Cheese Crumpit

Cheese Crumpit 31 May 2008 22:03

I agree, this dish was thoroughly underwhelming.

ROZELLA

ROZELLA 15 May 2008 16:44

Quick easy and fantastic. Made this after a wonderful time in Rome. Eating spaghetti every night! And drinking their house wine. I had to recreate the feeling. Missed the Trevi fountain though.

scary mummy

scary mummy 14 May 2008 14:22

Another fab recipe from waitrose. This was absolutely brilliant. I have to say that I did add a teaspoon of dried chilli flakes (as suggested) which made it even better. All washed down with a bottle of v.nice Italian white wine - lovely. Just two of us ate the lot. Well done Waitrose.

veggie-guns

veggie-guns 08 May 2008 19:00

Sorry but made correctly with good fresh ingredients, you can't go wrong with this bad boy! perfect with a beer int he garden.

GrannieW

GrannieW 01 May 2008 00:49

I thought that this recipe sounded delicious and for once I had the EXACT ingredients available tonight, so decided to make it. It was really very disappointing - even though I added a lot more asparagus than listed. It was really rather tasteless and I am not sure about the consistency of the half fat creme fraiche with the spaghetti. My husband requested that I do not make this again!!

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4 stars out of 5

Average user rating Based on 42 ratings

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Nutritional Info

Typical values per serving:
Energy 539.0kcal
Sugars 6.7g
Fat 18.8g
Saturated Fat 6.1g
Salt 0.2g


This recipe was first published on Waitrose.com in May 2008