Recipe – Asparagus, Lemon and Pecorino Pasta

I do look at a lot of the supermarket recipe cards they like to give away, for inspiration and maybe finding an ingredient I’ve never used before. I always like to try my own little twist on things so with thanks to Waitrose, here’s my version of a recent recipe from them. It makes a great summery pasta meal for two (but see my note about doing a bit extra for your kids).

For two people you will need:

  • 150g spaghetti
  • Pack or bunch of asparagus, chopped into 2cm lengths
  • 1 lemon
  • 1 garlic glove, crushed
  • 50g pecorino cheese (shaved using a potato peeler), plus a little for dressing the plate
  • Small pack of flat leaf parsley, roughly chopped

Make the lemon dressing first. Zest the lemon and add this to a small bowl. Squeeze half the lemon into the bowl. Add the crushed garlic, 2 tablespoons olive oil and a liberal seasoning of freshly ground salt and pepper. Stir and set to one side.

Put the pasta in a large pan of boiling salted water. Cook until it still has a little bite, around 8 minutes. Add the asparagus and simmer for another two minutes.

Take out half a cup of the water and drain away the rest. Keep the pasta and asparagus in the pot.

Add the cheese and parsley. Remove the garlic from the dressing and add that too, together with the saved pasta water. Toss everything together so the cheese melts and combines with the water.

Serve straight away, you can sprinkle some extra cheese shavings on top if you’d like.

You can of course serve this up for your kids. For Jack, I add an extra 50g of spaghetti, I put this on his plate with more cheese shavings and a little of the pasta water. He loves it but invariably asks for some of our asparagus too!

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