zoom Chargrilled asparagus with spaghetti & pesto

Share this recipe

  • Save to your scrapbook
  • 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

    *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

    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

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

    Comments

    Average user rating

    4 stars

    Glossary