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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.
High in folic acid1 of your 5 a day
Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins
Ingredients
230g pack asparagus, trimmed
1/2 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
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.
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.
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.
