Asparagus, Lemon & Pecorino Pasta

Serves 2
Total Time
20 Minutes
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
Step 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.

Step 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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