Asparagus and pine nut spaghetti
Spaghetti with asparagus, garlic, lemon and toasted pine nuts, with rocket wilted in at the end. A spring dinner that is on the table in under half an hour.
Method
- Set a large pan of salted water on to boil. Snap the woody ends off the asparagus and cut the spears into 3 cm lengths, slice the garlic thinly and squeeze the lemon.
- Toast the pine nuts in a large dry frying pan over a medium heat for 2 to 3 minutes, shaking, until golden. Tip them out.
- Cook the spaghetti for the time on the packet, adding the asparagus for the last 3 minutes, so it is bright green and tender.
- While that cooks, warm the olive oil and garlic in the frying pan over a low heat for 2 minutes, until fragrant but not browned. Take the pan off the heat.
- Scoop out a mugful of the cooking water and drain. Add the spaghetti and asparagus to the garlic pan with the lemon juice, nutritional yeast and a splash of the water, and toss over a medium heat for 1 minute.
- Take the pan off the heat and fold in the rocket until it begins to wilt. Serve with the pine nuts and black pepper on top.
Tip Snap the asparagus rather than cutting it: the spear breaks where the woody part ends. Keep the ends for a stock if you make one.
Per portion
| Energy | 641 kcal |
| Protein | 21 g |
| Carbohydrate | 77 g |
| of which sugars | 7 g |
| Fat | 27 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 0.04 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- spaghetti200 g
- asparagus250 g
- garlic2 cloves
- pine nuts30 g
- rocket70 g
- lemon1
- nutritional yeast1 tbsp
- olive oil2 tbsp
