Total time: 20 minutes
Serves: 2
INGREDIENTS:
150g linguine
230g pack 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
Handful 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 TIPS:
Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta
Recipe courtesy of Waitrose | Go To: waitrose.com/recipes
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected]
Inspiration/ImageCredits: waitrose.com
