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Asparagus pasta with lemon, chilli and basil
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1 bunch asparagus, about 450g
180-200g essential Waitrose Conchiglie Rigate pasta
Knob of butter
1 tbsp lemon-infused olive oil
1 green chilli, deseeded and fi nely chopped
1-2 tbsp roughly shredded or chopped Greek or Thai basil leaves
25g Pecorino cheese shavings
1. Bring a large pan of water to the boil. Meanwhile, snap the ends from the asparagus and cut the spears in half, then cut the pieces into 3. Cut two wedges from the lemon.
2. Add the pasta to the boiling water and stir, then cook for 12 minutes or according to instructions.
3. Heat a large frying pan over a moderate heat. Add the butter and lemon oil, then add the asparagus with the chilli. Sauté, stirring occasionally, until the asparagus is just tender — about 6-8 minutes. Increase the heat, push the asparagus to the side of the pan, add the lemon wedges and cook on both sides until slightly coloured. Reserve the wedges for garnish.
4. Drain the pasta and shake dry. Return it to the pan and add the asparagus mix and the basil. Toss well and season to taste, adding a little more lemon oil if you wish. Add the cheese and serve with a wedge of caramelised lemon on each serving.
Typical values per serving:
7.2g fibre 20.8g protein
This recipe was first published in May 2014.