Asparagus, rocket & lemon linguine

Asparagus, rocket & lemon linguine

This simple pasta makes the most of in-season asparagus. Take the recipe through the year and swap the asparagus for just-cooked green beans or Tenderstem broccoli.

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HealthyHigh in folic acid1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 230g pack asparagus, trimmed
  • ½ x 500g pack fresh Essential Linguine
  • 60g wild rocket
  • 1 unwaxed Essential Lemon, finely grated zest, plus 2 tsp juice
  • 1 sprig/s sprig rosemary, finely chopped to give 1 tsp
  • 1 clove garlic, finely chopped
  • 50g Essential Grana Padano DOP, finely grated
  • 1 tbsp Essential Olive Oil

Method

  1. Bring a large saucepan of lightly salted water to the boil. Cut the asparagus spears in ½ lengthways, then across into 8cm pieces. Keep the tips separate and add the rest to the boiling water. Cook for 2 minutes, then add the tips and cook for 30 seconds. Drain with a slotted spoon.

  2. Add the linguine to the pan and cook for 3 minutes. Drain and return to the pan with the asparagus and rocket, turning the ingredients until the rocket has wilted. Sprinkle in the lemon zest, rosemary, garlic, most of the cheese and a few grinds of black pepper.

  3. Drizzle with the olive oil and lemon juice and mix well. Divide between 2 plates and serve immediately, sprinkled with the remaining cheese.

Cook’s tip

Italian hard cheeses such as Essential Grana Padano are very strong in flavour, so a few fine gratings can go a long way. Keep the rind and add to a pot of simmering risotto, ragù or veg stock to impart a rich, savoury backnote.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,719kJ/ 410kcals

Fat

17g

Saturated Fat

6g

Carbohydrates

41g

Sugars

2.5g

Fibre

4g

Protein

21g

Salt

0.4g

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