Make the most of new season asparagus with this simple and tasty topping for pasta.
Serves: 4
INGREDIENTS
250 grams asparagus, tough ends snapped off
1 punnet cherry tomatoes
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
pinch of chilli flakes
300 grams dried linguine, spaghetti or penne pasta
zest 1 lemon
1 tablespoon lemon juice
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the asparagus into shorter lengths and place on a large baking tray with the tomatoes.
Combine the olive oil, garlic, oregano and chilli flakes and pour over the vegetables, turning to coat well. Season with salt and pepper. Roast for 8-10 minutes, turning everything once during cooking.
Cook the pasta in a large saucepan of boiling, well salted water until al dente. Drain the pasta.
To serve: Tip the pasta into a warm serving bowl and toss with a little extra olive oil and the lemon zest and juice. Tip the asparagus and tomatoes over the pasta, scraping in all the oil and cooking juices from the baking tray. Gently combine and top with freshly grated Parmesan.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!