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Asparagus pasta

Asparagus linguine

Cooked until silky with butter, pecorino & a touch of chilli

Asparagus pasta

15 mins

Not Too Tricky

serves 4

About the recipe

I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine beautifully. Creating emulsification at the very end gives a perfect sauce that’s as much about flavour as it is texture.


nutrition per serving

407

Calories


15g

Fat


5.3g

Saturates


4.1g

Sugars


0.3g

Salt


13.3g

Protein


58.3g

Carbs


2.2g

Fibre


of an adult’s reference intake


Recipe From

Jamie Cooks Italy

Jamie Cooks Italy

By Jamie Oliver

Ingredients

300g dried linguine

300g mixed asparagus (wild, white, regular)

4 cloves of garlic

2 dried red chillies

olive oil

1 knob of unsalted butter

30g pecorino or Parmesan cheese, plus extra to serve

1 lemon

Method

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
  2. Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole.
  3. Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat with 2 tablespoons of oil and the butter. When the garlic starts to sizzle, stir in the asparagus. Let it start to fry, then add a spoonful of pasta water, cover, and leave to simmer on a low heat until the pasta is al dente.
  4. Using tongs, drag the pasta straight into the asparagus pan, letting a little starchy cooking water go with it. Turn the heat off, then finely grate in the pecorino and toss together until the fat, cheese and liquid make a natural creamy sauce – loosen with a little extra cooking water, if needed.
  5. Taste and season to perfection, then divide between your plates. Finish with a grating of pecorino and a little lemon zest, to taste.

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