Fusilli with Asparagus and Thyme

Charmaine Lu -
  • 350g asparagus spears, trimmed
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tbsp thyme leaves
  • 350g fusilli
  • 100g peas
  • ½ lemon, zest and juice
  • 50g parmesan cheese, grated
  • Remove the asparagus tips and set aside, then chop the stems and fry with the onion, garlic, thyme and a pinch of salt for 8 mins. Meanwhile, cook the pasta in boiling salted water until al dente, adding the peas and asparagus tips for the last 3 mins of cooking time. Drain and reserve 150ml of cooking water.
  • Transfer the asparagus stem and onion mixture to a blender, and add the lemon juice, zest, parmesan and some salt and pepper. Tip in a splash of the pasta water, blend until smooth, then return to the pan and fold in the asparagus tips, peas and pasta. Add enough water to make a rich and smooth sauce, then serve with more parmesan and some black pepper.
30 mins
4 serving