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Ingredients
Method
- 150g spaghetti, cooked al dente in salted water
- 160g asparagus, trimmed and cut into lengths
- 2 tbsp olive oil
- 2 leeks, chopped
- 1 red chilli, finely chopped
- 1 grated garlic clove
- 160g peas
- 1 lemon, zest and juice
- Blanch the asparagus in the pasta cooking water for 3 mins, then remove. Heat the oil in a large pan, add the leeks and chilli, and fry for 5 mins to soften. Stir in the peas, garlic, and lemon zest, and cook for a few minutes more.
- Add the drained pasta to the pan along with the asparagus, along with a few splashes of pasta water. Toss everything together, squeeze a bit of lemon juice over, season with salt and black pepper, and serve.
15 mins
2 serving
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