Georgie came over and made this for dinner tonight. There are only a few ingredients so it can be rustled up in no time. It was delicious...not surprising as she's a great cook.
Asparagus and Rocket Spaghettini
80ml extra virgin olive oil
8 asparagus spears cut into 5cm lengths
400g spaghettini
120g rocket (shredded)
2 long red chillies, chopped finely
2 tspns grated lemon rind
1 clove garlic, chopped finely
1 cup grated Parmesan
2 tabs lemon juice
salt + ground black pepper to taste
Bring a large saucepan of salted water to the boil. Blanch asparagus for 4 mins. Remove with a slotted spoon, refresh under cold water, drain and place in a bowl. Return water to the boil and add spaghettini. Cook pasta until al dente. Drain and return to the pan.
Meanwhile add the rocket, chilli, lemon rind, garlic and 2/3 cup of the Parmesan to the asparagus and mix well. Add to the pasta, pour on the lemon juice and olive oil and season with salt and ground black pepper. Stir well to evenly coat the pasta with the mixture. Serve and top with remaining Parmesan.
Serves 4
Asparagus and Rocket Spaghettini
80ml extra virgin olive oil
8 asparagus spears cut into 5cm lengths
400g spaghettini
120g rocket (shredded)
2 long red chillies, chopped finely
2 tspns grated lemon rind
1 clove garlic, chopped finely
1 cup grated Parmesan
2 tabs lemon juice
salt + ground black pepper to taste
Bring a large saucepan of salted water to the boil. Blanch asparagus for 4 mins. Remove with a slotted spoon, refresh under cold water, drain and place in a bowl. Return water to the boil and add spaghettini. Cook pasta until al dente. Drain and return to the pan.
Meanwhile add the rocket, chilli, lemon rind, garlic and 2/3 cup of the Parmesan to the asparagus and mix well. Add to the pasta, pour on the lemon juice and olive oil and season with salt and ground black pepper. Stir well to evenly coat the pasta with the mixture. Serve and top with remaining Parmesan.
Serves 4
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