Asparagus, lemon & pecorino pasta

Name: Asparagus, lemon & pecorino pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 150 g linguine; 230 g 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; 30 g finely grated pecorino romano; 1 handful chopped flat leaf parsley

4 out of 5 stars(2) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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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 chopped flat leaf parsley

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.
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.