Source: Linguine with asparagus, pine nuts, chilli and pecorino

Asparagus, Pine Nuts, Chilli and Pecorino Pasta

Course Dinner
Cuisine Italian
Keyword Asparagus, Pasta
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people


  • 200 g pasta spaghetti or linguine
  • 2 tbsp olive oil
  • 200 g asparagus chopped into large pieces (2cm maybe)
  • 1 clove garlic finely sliced
  • 30 g pine nuts toasted
  • 0.5 lemon zested and juiced
  • 30 g pecorino grated
  • 1 tbsp flat leaf parsley finely chopped
  • 0.5 tsp chilli flakes


  • Bring a large pan of water to the boil. Cook the pasta according to the packet instructions, drain and reserve 50ml of the cooking water.
  • Meanwhile, heat the oil in a large frying pan, add the asparagus tips and cook over a gentle heat for about 3–4 minutes until they start to soften. Add the garlic and chilli flakes and cook for a few seconds. Stir in the pine nuts and cook for 1 minute.
  • Add the drained pasta to the pan and toss well. Then add the lemon zest and juice, the reserved cooking liquid, a pinch of salt and a good grind of black pepper. Toss in the pecorino and parsley and serve.


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