zoom Asparagus, lemon & pecorino pasta

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    Asparagus, lemon & pecorino pasta

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    Asparagus, lemon & pecorino pasta

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    150g linguine
    230g pack Waitrose British Asparagus, trimmed and cut into 3cm pieces
    ½ lemon, zest and juice
    2 tbsp extra virgin olive oil
    1 garlic clove, peeled and bashed
    30g finely grated pecorino romano
    Handful chopped flat leaf parsley


    1. Bring a large pan of salted water to the boil. Add the linguine, cook for 7 minutes, then add the asparagus and simmer for 2 more minutes. Scoop out a large cup of the cooking water, then drain the pasta and asparagus. Meanwhile, whisk together the lemon zest, juice and oil with the bashed garlic clove in a small bowl.

    2. Tip the drained pasta and asparagus back into the pan with the pecorino, parsley, lemon-oil mixture and a good glug of the cooking water. Toss together, discard the garlic, and season. Serve immediately.


    Cook’s tip

    Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta

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    This recipe appeared within the May 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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