YIELD: 4 SERVINGS
Lemony leeky asparagus pasta
🌱 A simple, seasonal pasta that you can have on the table in no time. I’ll be making this one as much as possible over the next few weeks while asparagus is at its best. Hope you love it 👇🏽
INGREDIENTS
4 tbsp olive oil, plus extra for serving
3 leeks, finely sliced
3 garlic cloves
Bunch of asparagus (about 200g), woody ends removed, cut into bite sized pieces
Juice of half a lemon
500g pasta, whatever shape you like
20g parmesan, grated, plus extra for serving
2 tbsp pesto, homemade or good quality shop-bought (optional)
Sea salt and pepper
Instructions
Warm the olive oil in a large pan then add the leeks, garlic, a pinch of salt and pepper. Fry gently on a low heat for 15 minutes, stirring every so often, until very soft.
Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to packet instructions. A couple of minutes before the pasta is al dente, add the asparagus spears. Reserve a mug of pasta water then drain.
Add the pasta and asparagus to the leek mixture along with the lemon juice, parmesan and pesto (if using). Toss to combine, adding splashes of water to loosen. Taste for seasoning before serving with extra parmesan if you like.
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