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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 parsley finely chopped
  • 0.5 tsp chilli flakes


  1. 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.

  2. 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.

  3. 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.