Asparagus and Pecorino Linguine

Cook the linguine in boiling salted water for 7 mins, then add the asparagus and simmer for 1-2 mins more. Drain the pasta and asparagus, and save a cup of the cooking water. Meanwhile, combine the lemon zest, juice, olive oil and bashed garlic in a small bowl.
Return the pasta and asparagus to the saucepan and stir in the pecorino and parsley. Add the oil and lemon mixture, loosen with a splash of the cooking water, then discard the garlic once given a good stir. Season well and serve immediately.

20 mins

2 serving

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