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Linguine with asparagus, pine nuts, chilli and pecorino
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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
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.
Typical values per serving: