Asparagus and Lemon Fettuccine


250g Waitrose Bunched Asparagus, trimmed
Finely grated zest and juice of ½ lemon
1 tbsp extra virgin olive oil
150g De Cecco Fettuccine All'Uovo
25g pine nuts, toasted (optional)
Grated Grana Padano, to serve (optional)


1. Cook the asparagus in a pan of boiling water for 4-5 minutes until just tender. Remove from the water with a slotted spoon and cut into short lengths. Keep warm.

2. Place 100ml of the asparagus cooking water in a small pan with the lemon juice. Return to the heat and boil rapidly for 5 minutes until reduced and syrupy. Whisk in the olive oil to create an emulsion and season.

3. Cook the pasta in boiling water for 4 minutes until tender. Drain and toss the pasta with the asparagus, lemon zest, pine nuts and reduced stock. Season and serve in warm bowls with the grated Grana Padano cheese, if you like.

Cook's tip

To make this dish vegetarian, omit the Grana Padano cheese.

Drink's recommendation

New Zealand Sauvignon is incredibly popular, and it’s never better than when paired with English asparagus: Waitrose Sauvignon Blanc, Villa Maria 2010 Marlborough, New Zealand.

Asparagus and Lemon Fettuccine
  • Preparation time: 5 minutes
  • Cooking time: 14 minutes
  • Total time: 19 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1958.112kJ
Fat 20.5g
Saturated Fat 2.8g
Sugars 4.3g
Salt 0.1g

without pine nuts and cheese

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3 stars

Average user rating Based on 121 ratings

This recipe was first published in Wed Jun 01 12:55:00 BST 2011.