Asparagus, rocket & lemon linguine

Name: Asparagus, rocket & lemon linguine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 230 g pack asparagus, trimmed; 500 g pack fresh Essential Linguine; 60 g wild rocket; 1 unwaxed Essential Lemon, finely grated zest, plus 2 tsp juice; 1 sprig/s sprig rosemary, finely chopped to give 1 tsp; 1 clove garlic, finely chopped; 50 g Essential Grana Padano DOP, finely grated; 1 tbsp Essential Olive Oil

This simple pasta makes the most of in-season asparagus. Take the recipe through the year and swap the asparagus for just-cooked green beans or Tenderstem broccoli.

3 out of 5 stars(2) Rate this recipe

HealthyHigh in folic acid1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

230g pack asparagus, trimmed
½ x 500g pack fresh Essential Linguine
60g wild rocket
1 unwaxed Essential Lemon, finely grated zest, plus 2 tsp juice
1 sprig/s sprig rosemary, finely chopped to give 1 tsp
1 clove garlic, finely chopped
50g Essential Grana Padano DOP, finely grated
1 tbsp Essential Olive Oil

Bring a large saucepan of lightly salted water to the boil. Cut the asparagus spears in ½ lengthways, then across into 8cm pieces. Keep the tips separate and add the rest to the boiling water. Cook for 2 minutes, then add the tips and cook for 30 seconds. Drain with a slotted spoon.
Add the linguine to the pan and cook for 3 minutes. Drain and return to the pan with the asparagus and rocket, turning the ingredients until the rocket has wilted. Sprinkle in the lemon zest, rosemary, garlic, most of the cheese and a few grinds of black pepper.
Drizzle with the olive oil and lemon juice and mix well. Divide between 2 plates and serve immediately, sprinkled with the remaining cheese.

Cook’s tip

Italian hard cheeses such as Essential Grana Padano are very strong in flavour, so a few fine gratings can go a long way. Keep the rind and add to a pot of simmering risotto, ragù or veg stock to impart a rich, savoury backnote.

Typical values per serving when made using specific products in recipe