Asparagus, Lemon & Pecorino Pasta |
Favourites 50
Total Time: 20 Minutes
Serves 2


  • 150g of linguine
  • 230g of British Asparagus, trimmed and cut into 3cm pieces
  • ½ lemon, zest and juice
  • 2 tbsp of extra virgin olive oil
  • 1 garlic clove, peeled and bashed
  • 30g of finely grated pecorino romano
  • Handful chopped flat leaf parsley


  1. Bring a large pan of salted water to the boil. Add the linguine, cook for seven minutes, then add the asparagus and simmer for two 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 tip: Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta

Recipe and image courtesy of Waitrose & Partners

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