Looking for the perfect recipe for the Spring season? This Spring Linguine with Asparagus & Peas recipe is a must-try. Follow along as we show you how to make this refreshing dish that’s sure to impress!
Spring Linguine With Asparagus & Peas
Cooking Time
20 mins
Servings
2
Method:
- In a frying pan add the Napolina olive oil, butter and shallots and fry until softened.
- Then add in the asparagus and cook for around 4 minutes until tender.
- Then add in the peas and cook for a further 1–2 minutes.
- Next, add the Napolina linguine, a ladle of pasta water, the lemon zest and lemon juice and parmesan cheese, followed by the salt and pepper to your taste and mix together well.
- Serve up into two bowls and add a little extra parmesan cheese and a few basil leaves and enjoy!
Ingredients
- 160g Napolina Linguine
- 2 tsp Napolina Olive Oil
- 10g unsalted butter
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 125g asparagus spears, cut into 4cm pieces
- 100g peas
- Handful fresh basil leaves
- 40g parmesan cheese, plus more for serving
- Salt and pepper to taste
- 1 tsp lemon zest
- ½ lemon, juiced
- 1 ladle of pasta water
*To serve 4, simply double the measures of each ingredient!
Video Instructions:
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