Asparagus and Lemon Fettuccine

Name: Asparagus and Lemon Fettuccine
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 250g Waitrose Bunched Asparagus, trimmed; Finely grated zest and juice of ½ lemon; 1 tbsp extra virgin olive oil; 150g De Cecco Fettuccine All'Uovo; 25g pine nuts, toasted (optional); Grated Grana Padano, to serve (optional)

preparation 5 minutes
cook time 15 minutes
Serves 2

Ingredients Method

250g Waitrose Bunched Asparagus, trimmed
Finely grated zest and juice of ½ lemon
1 tbsp extra virgin olive oil
150g De Cecco Fettuccine All'Uovo
25g pine nuts, toasted (optional)
Grated Grana Padano, to serve (optional)

Cook the asparagus in a pan of boiling water for 4-5 minutes until just tender. Remove from the water with a slotted spoon and cut into short lengths. Keep warm.

Place 100ml of the asparagus cooking water in a small pan with the lemon juice. Return to the heat and boil rapidly for 5 minutes until reduced and syrupy. Whisk in the olive oil to create an emulsion and season.

Cook the pasta in boiling water for 4 minutes until tender. Drain and toss the pasta with the asparagus, lemon zest, pine nuts and reduced stock. Season and serve in warm bowls with the grated Grana Padano cheese, if you like.

Ingredients

250g Waitrose Bunched Asparagus, trimmed

Finely grated zest and juice of ½ lemon

1 tbsp extra virgin olive oil

150g De Cecco Fettuccine All'Uovo

25g pine nuts, toasted (optional)

Grated Grana Padano, to serve (optional)

Method

Cook the asparagus in a pan of boiling water for 4-5 minutes until just tender. Remove from the water with a slotted spoon and cut into short lengths. Keep warm.