Save to your scrapbook
Chargrilled asparagus with spaghetti & pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
Look out for Gran Moravia Vegetarian Hard Cheese for a delicious vegetarian alternative to Parmigiano Reggiano.
Typical values per serving:
111µg folic acid, per serving
This recipe was first published in Wed Apr 20 10:23:56 BST 2016.