Asparagus Pasta

Ingredients

• linguine (dry) — 200g
• fresh asparagus spears — 250g
• extra virgin olive oil — 40ml
• Parmesan cheese, finely grated — 30g
• lemon (zest and juice) — 1 medium
• garlic, minced — 2 cloves
• sea salt — 1 tsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the linguine according to the packet instructions.

2. 2

   While the pasta boils, use a vegetable peeler to shave the asparagus spears into long, thin ribbons.

3. 3

   Two minutes before the pasta is finished, add the asparagus ribbons directly into the pasta water.

4. 4

   Drain the pasta and asparagus, reserving 50ml of the starchy cooking water.

5. 5

   Return the pasta and asparagus to the pan. Add the olive oil, minced garlic, lemon zest, lemon juice, and the reserved pasta water.

6. 6

   Toss vigorously over low heat for 1 minute to emulsify the oil and water into a glossy sauce.

7. 7

   Remove from the heat, fold in the grated Parmesan, and season with salt before serving immediately.