This recipe is so much more than the sum of it's parts. If you're sceptical about the combination, then I urge you to give it a try!
It's a delicious pasta dish, that is really quick to make and is vegetarian/vegan too. Perfect when you're short on time, or just not the mood for cooking too much.
The pasta is lovely with regular asparagus spears or asparagus tips. If using the latter, then just be careful not to overcook the asparagus, although I do like a slight caramelisation on mine.
I sometimes like to add toasted pine nuts near the end of the cooking time or as a garnish, but they are not essential, just a nice addition.
6 tablespoons of extra virgin olive oil
430g asparagus
2 cloves of garlic
A pinch of chilli flakes
Handful of fresh basil
Handful of fresh parsley
Seasoning
300g spaghetti, linguine or bucatini
Parmesan or vegan parmesan
Handful of toasted pinenuts (optional)
- Cut the asparagus into 2cm pieces.
- Finely chop the parsley and basil.
- Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
- 10 minutes before the end of the spaghetti cooking time, heat 6 tablespoons of olive oil in a frying pan over a medium heat.
- Once the oil is up to temperature, add the asparagus and chilli flakes and cook for between 5-8 minutes, depending on the thickness of the asparagus.
- Reduce the heat, and add the garlic, chopped herbs and seasoning. Stir for 1-2 minutes, being careful not to burn the garlic.
- Add a ladle of the pasta cooking water to the asparagus and mix well to emulsify.
- Drain the spaghetti and then add to the asparagus and mix well to combine.
- Serve and top with grated parmesan, vegan parmesan and/or toasted pinenuts.
