![Asparagus and Pecorino Linguine](/content/images/2024/07/Depositphotos_202951342_XL.jpg)
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![Asparagus and Pecorino Linguine](/content/images/2024/07/Depositphotos_202951342_XL.jpg)
Ingredients
Method
- 150g linguine
- 240g asparagus, cut into 3cm lengths
- ½ lemon, juice and zest
- 2 tbsp olive oil
- 1 bashed garlic clove
- 40g grated pecorino
- Handful of chopped parsley
- 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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