This fresh spring pasta is a delicious way to use up in season Asparagus and other delicious greens. It’s traditionally a vegetarian dish, but you could add some cooked chicken to it if you like. It’s really speedy to cook, so you can whip it up for a lovely weekday dinner.
Cooks in 30 mins
50g unsalted butter
1 garlic clove, crushed
150g asparagus, cut into bite-sized pieces
75g fresh peas
100g baby spinach
1 lemon, juice and zest
Large handful fresh spring herbs, including mint, basil, dill and parsley- chopped
Salt and freshly ground black pepper
- Boil the spaghetti according to packet instructions.
- Meanwhile, heat the butter and oil in a pan; add the garlic and pine nuts, then fry for one minute
- Add the asparagus, peas and spinach, cook until the spinach has wilted slightly
- Drain the pasta, and add it to the pan, along with a little of the cooking water. Stir to combine. Finish with the lemon juice, zest and herbs, season to taste.
For another tasty asparagus recipe, click here.