Asparagus, lemon & pecorino pasta

Name: Asparagus, lemon & pecorino pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 150 g linguine; 230 g 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; 30 g finely grated pecorino romano; 1 handful chopped flat leaf parsley

4 out of 5 stars(2) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

150g linguine
230g 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
1 handful chopped flat leaf parsley

Method

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.
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.