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Asparagus Basil Spaghetti
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Asparagus Basil Spaghetti
An indulgence for supper, which can also be served as a stylish starter for six if you double the quantities.
Serves: 2
Ingredients
- 200g asparagus tips
- 200g spaghetti
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- Pinch of chilli flakes
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped chervil
- 2 tablespoons finely chopped basil
- Freshly ground black pepper
- Salt
- To serve
- 2 lemon wedges
- Freshly grated Parmesan cheese
Method
- Bring a large pan of salted water to the boil while you cut the asparagus in half lengthways.
- Add the spaghetti to the water and cook according to the packet instructions.
- Five minutes before the pasta is ready, pour the olive oil into a non-stick frying pan and set over a medium-high heat.
- Fry the asparagus for 3-4 minutes, depending on its thickness, then add the garlic, chilli flakes and herbs.
- Continue to cook for a further minute or two.
- Meanwhile, drain the spaghetti, giving it a good shake before tipping into the hot asparagus.
- Add a generous twist of freshly ground black pepper and toss thoroughly before serving immediately with the lemon wedges and lots of freshly grated parmesan.
Comments
This recipe was first published in May 1999.
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