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Asparagus and Spinach Pasta
Mouthwatering and seasonal....
Serves
4
Prep time
15m
Cooking time
20m
Ingredients
- 360g Farfalle (butterfly) pasta
- 20 asparagus with bottom spears trimmed and chopped into 10 cm pieces
- 3 tbsp cold pressed rapeseed oil
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1 small garlic clove, crushed
- Freshly ground black pepper (0.05g)
- 70g fresh spinach leaves, washed and shredded
- 1 tbsp chopped fresh mint
- 60g parmesan cheese shavings
Method
1. Put a large pan of water on to boil. Once the water has reached boiling point, add the pasta and cook according to the manufacturer’s instructions. Drain and put back in the pan.
2. Meanwhile put a smaller pan of water on to boil and once boiling add the asparagus and cook for 4 minutes. Drain and add to the pasta.
3. Add the oil, lemon zest, lemon juice and crushed garlic clove to the pasta and mix well. Season with freshly ground black pepper. Stir in the spinach and mint and serve immediately topping each serving with some parmesan shavings.