Grilled Asparagus & Lemon Pasta
Deliciously grilled asparagus, plenty of fresh basil, and a bit of parmesan or vegan cheese. All tossed together with hot pasta, lemon and garlic oil with walnuts. It’s a simple yet vibrant pasta recipe that is ready in 30 minutes and perfect any night of the week. The leftovers will also make for a delicious lunch the following day, and can be eaten hot or cold.
Substitute:
- No asparagus? Use sprouting broccoli, broccoli or green beans.
- No pasta? Try with noodles.
- Vegan? Use a vegan parmesan alternative instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
250 g Asparagus
150 g Pasta
For the sauce:
50 g Walnuts
3 Garlic cloves
60 g Olive oil
1 Lemon (zested and juiced )
40 g Parmesan
a bunch of Basil leaves (chopped )
Salt & pepper
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Snap off the woody ends of the asparagus (save them in your freezer for making stock or soup). Blanch the asparagus in boiling water for 1-2 minutes (depending on thickness) then remove from the water and place in a baking dish.
- Drizzle the asparagus with a little oil, season to taste with salt and pepper and grill for 5-6 minutes. Keep the asparagus water, top up with enough water to cook pasta in and add a generous pinch of salt. Cook the pasta until al dente, following packet instructions.
- Put the walnuts, garlic cloves and olive oil in a food processor. Blend until you have a pesto-like texture.
- Place a large frying pan over medium heat and pour in the walnut mixture. Cook for 2-3 minutes, then add the pasta, parmesan, lemon zest and lemon juice.
- Toss well, add the basil and season to taste. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days or in the freezer for 1 month.
