Waitrose and Partners
Asparagus, lemon & pecorino pasta

Asparagus, lemon & pecorino pasta

4 out of 5 stars(2) Rate this recipe
Healthy
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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/s chopped flat leaf parsley

Method

  1. 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.

  2. 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.

Cook’s tip

Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,047kJ/ 489kcals

Fat

21g

Saturated Fat

5.1g

Carbohydrates

54g

Sugars

4.8g

Fibre

6g

Protein

17g

Salt

0.4g

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