Asparagus, rocket & lemon linguine
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is one of those brilliant weeknight dinners that comes together in just 15 minutes flat. Fresh asparagus and peppery rocket create the perfect spring combination, while a generous squeeze of lemon brightens everything up beautifully. The best part? You probably have most of these ingredients already, and it won't break the bank. Asparagus is packed with folate and vitamin K, so you're getting something genuinely nourishing along with serious flavor. It's the kind of simple, elegant pasta I find myself making again and again when I want something satisfying but not fussy.
Ella x
Ingredients
- 230 gramsasparagus(trimmed)
- 500 gramslinguine
- 60 gramswild rocket
- 1unwaxed lemon( unwaxed Essential Lemon, finely grated zest, plus 2 tsp juice)
- 1 sprig/srosemary(finely chopped to give 1 tsp)
- 1garlic(finely chopped)
- 50 gramsgrana padano(Essential Grana Padano DOP, finely grated)
- 1 tbspessential olive oil
Detail level
Instructions
- 1
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.
- 2
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.
- 3
Drizzle with the olive oil and lemon juice and mix well. Divide between 2 plates and serve immediately, sprinkled with the remaining cheese.
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