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British Bunched Asparaguseach
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£2.00Price per unit
£2 eachRicotta and lemon are a magical combination. No ricotta? Mascarpone or crème fraîche will also do the trick.
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.
Bring a large pan of salted water to the boil and fill a large bowl with iced water. Cook the vegetables in the boiling water for 3-5 minutes until tender but still vibrant green, then use a slotted spoon to transfer them to the iced water. Tip the pasta into the pan and cook according to pack instructions. Reserve a mug of pasta cooking water, then drain the pasta and return it to the pan.
Meanwhile, in a bowl, mix together the ricotta, lemon zest and juice, most of the soft herbs, the chilli flakes (if using) and cheese; season. Drain the veg from the cold water, then add to the cooked pasta with the ricotta mixture; toss together until evenly combined, adding a little pasta water as needed to help the sauce coat the pasta. Divide between 2 bowls, then sprinkle over the remaining herbs and extra grated cheese and chilli flakes, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,099kJ/ 499kcals |
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Fat | 16g |
Saturated Fat | 8.9g |
Carbohydrates | 59g |
Sugars | 6.2g |
Fibre | 7g |
Protein | 26g |
Salt | 0.6g |
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