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Spaghettini with Asparagus & Rocket

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Preparation Time: 5 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 3222 times
Ingredients:
 100 ml(s) extra virgin olive oil
 16 thin asparagus spears, cut into 5cm lengths
 375 gm(s) spaghettini
 120 gm(s) rocket, shredded
 2 small fresh red chillies, finely chopped
 2 tsp(s) finely grated lemon rind
 1 clove garlic, finely chopped
 100 gm(s) grated Parmesan
 2 tbsp(s) lemon juice
A summery pasta dish.
Cooking Steps:
Bring a large saucepan of water to the boil over a medium heat. Add 1 tbsp of the oil and a pinch of salt to the water and blanch the asparagus for 3-4 minutes. Remove the asparagus with a slotted spoon, refresh under cold water, drain and place in a bowl. Return the water to a rapid boil and add the spaghettini. Cook the pasta until al dente. Drain and return to the pan.

Meanwhile, add the rocket, chilli, lemon rind, garlic and 65g of the Parmesan to the asparagus and mix well. Add to the pasta, pour on the lemon juice and the remaining olive oil and season with salt and freshly ground black pepper. Stir well to evenly coat the pasta with the mixture. Divide among four pasta bowls, top with the remaining Parmesan and serve.

NOTE: you can use other types of pasta such as tagliatelle, macaroni, or fusilli etc.

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