John Myers
Linguine with Asparagus and Rocket
The perfect linguine with asparagus and rocket recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 1 Onion red
- 1 Clove of garlic
- 150 g Linguine
- 0,25 tsp Salt
- 1 tbsp Rapeseed oil
- 1 tbsp Butter
- 1 tbsp Freshly squeezed lemon juice
- 60 g Arugula
- 30 g Pecorino
- Salt and pepper
- Chilli from the mill
- Put plenty of salted water on the pasta. Peel the asparagus in the lower thirds, cut off the ends. Cut the asparagus into slanted pieces about 2cm long. Peel the onion and cut into strips. Peel the garlic and cut into large pieces. Heat the oil in a pan, fry the asparagus, onions and garlic in it over a medium heat for about 5 minutes.
- Cook the pasta in boiling salted water according to the instructions on the package until al dente.
- Skim off 3,150 ml of pasta water and add to the asparagus, bring to the boil. Add the butter and let it melt. Season with salt, pepper and chilli. Clean and wash the rocket, spin dry and roughly cut.
- Drain the pasta, add the asparagus to the pan and fold in with the rocket. Arrange the linguine with asparagus and rocket on plates and serve sprinkled with grated pecorino cheese.
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