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    Linguine with asparagus, pine nuts, chilli and pecorino

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    Linguine with asparagus, pine nuts, chilli and pecorino

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4-6


    500g linguine pasta
    2 tbsp extra virgin olive oil
    250g medium asparagus tips
    2 cloves garlic, sliced very thinly Pinch chilli flakes
    30g pine nuts, toasted
    Grated zest of 1 lemon
    2 tbsp lemon juice
    50g pecorino cheese, finely grated
    2 tbsp flat leaf parsley, finely chopped


    1. Bring a large pan of water to the boil. Cook the pasta according to the packet instructions, drain and reserve 100ml of the cooking water.

    2. Meanwhile, heat the oil in a large frying pan, add the asparagus tips and cook over a gentle heat for about 3–4 minutes until they start to soften. Add the garlic and chilli flakes and cook for a few seconds. Stir in the pine nuts and cook for 1 minute.

    3. Add the drained pasta to the pan and toss well. Then add the lemon zest and juice, the reserved cooking liquid, a pinch of salt and a good grind of black pepper. Toss in the pecorino and parsley and serve.

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