Asparagus and Pecorino Linguine

Charmaine Lu -
  • 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