Ingredients
- 500 g fresh asparagus
- 125 ml extra virgin olive oil
- 2 plump cloves garlic peeled and finely chopped
- juice and zest of half a large lemon
- 500 g dried rigatoni or penne
- 2 tbsps chopped flat leaf parsley
Servings:
Instructions
- Snap the woody stems off the asparagus and cut the remaining stalks diagonally at 2 cm intervals, leaving the tips whole.
- Put a large pan of water and a pinch of salt on to boil, Cook the pasta according to packet instructions until al dente, then drain.
- Meanwhile heat the oil in a frying pan, add the garlic and gently turn the garlic golden over a low heat. Add the lemon juice, stir and remove from the heat. Steam the asparagus for 2 minutes.
- Add the drained pasta to the frying pan with the asparagus, lemon zest and parsley. Toss together and serve.
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