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

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.