Chargrilled asparagus with spaghetti & pesto


230g pack Waitrose British Asparagus, trimmed and halved
2 tbsp olive oil, plus extra for brushing
300g Waitrose Love Life Wholewheat Spaghetti
25g pack basil
25g pack flat leaf parsley
½ x 200g can Waitrose Garlic Stuffed Green Olives, drained
2 tbsp Cooks’ Ingredients Toasted Pine Nuts
½ x 80g pack essential Waitrose Grated
Parmigiano Reggiano


1. Preheat a ridged griddle pan over a high heat. Brush the asparagus with a little oil and cook for 8-10 minutes, turning regularly until tender and charred. Meanwhile, cook the spaghetti in a large pan
of boiling water for 8-10 minutes.

2. Place the herbs, olives, pine nuts and Parmigiano in a food processor and coarsely chop. Add the oil and whizz to make a textured pesto.

3. Drain the spaghetti, then return to the pan. Stir in the pesto and asparagus and divide between 4 serving bowls. Top with a little extra Parmigiano and a good grinding of black pepper, and serve.

Cook’s tip

Look out for Gran Moravia Vegetarian Hard Cheese for a delicious vegetarian alternative to Parmigiano Reggiano.

Chargrilled asparagus with spaghetti & pesto
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,864kJ
Fat 20.2g
Saturated Fat 4.1g
Carbohydrate 49.8g
Sugars 2.9g
Protein 15.9g
Salt 0.7g
Fibre 9.3g

111µg folic acid, per serving

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3 stars

Average user rating Based on 6 ratings

This recipe was first published in Wed Apr 20 10:23:00 BST 2016.