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

Serves: 2

Ingredients

50g unsalted butter

Vegetable oil

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

20g pinenuts

Salt and freshly ground black pepper

175g Spaghetti

 

Method

1. Boil the spaghetti according to packet instructions.
2. Meanwhile, heat the butter and oil in a pan; add the garlic and pine nuts, then fry for one minute
3. Add the asparagus, peas and spinach, cook until the spinach has wilted slightly
4. 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.