in Italy

Lemon linguine with green asparagus

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Ingredients for 4 servings:

  • 500 g asparagus, green
  • 1 pinch(s) of sugar
  • 500 g pasta, linguine (wholemeal)
  • 2 large lemons, the peel and the juice
  • 6 tbsp olive oil
  • 50 g Parmesan, freshly grated
  • 2 sprigs basil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

summer pasta course

Cut the prepared asparagus into bite-sized pieces and cook in salted water with a little lemon juice and sugar until al dente, then drain. Cook the pasta al dente. Reserving some of the cooking water, mix the oil with the lemon juice and Parmesan cheese. Fold this mixture into the pasta along with the asparagus, stirring in a little more of the cooking water if desired. Season with salt and pepper. To serve, scatter the finely torn basil and lemon zest over the pasta. This dish can also be prepared with spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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