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Asparagus, pea & lemon linguine
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230g pack asparagus, trimmed and cut into 3cm pieces
100g fresh or frozen garden peas
1 clove garlic, halved
2 tbsp extra virgin olive oil
½ unwaxed lemon, zest and juice
25g finely grated pecorino
½ x 80g pack pea shoots
1. Bring a large pan of salted water to the boil, then cook the pasta according to pack instructions. Add the asparagus and garden peas for the last 3 minutes. Scoop out a mugful of the cooking water before draining the pasta and vegetables.
2. Meanwhile, rub a large mixing bowl all over with the cut side of the garlic clove. In the bowl, whisk together the oil, the lemon zest and juice.
3. Drain the pasta and vegetables, then tip into the mixing bowl with 5 tbsp cooking water. Add the pecorino and toss together until the cheese has melted and combined with the oil, lemon juice and cooking water to create a silky sauce. Divide between plates and top with the pea shoots.
Cook’s tip Try swapping the peas for baby broad beans. Other long pasta shapes would work well in place of linguine if you prefer, such as bucatini, spaghetti or pappardelle.
Typical values per serving:
2 of your 5 a day/low in saturated fat
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