Asparagus season is here, and there’s no better way to celebrate than with this fresh and vibrant pasta dish! Perfect for the warming weather, it’s quick and easy to prepare, making it a delightful addition to your spring table.
Ingredients
100g lemon laganelle (this is available from specality stores, or you can just cook your chosen pasta shape in lemon water)
1 bunch asparagus, sliced into 1cm pieces
100g preserved lemon, pith removed and thinly sliced
70g pinenuts
100-150g mascarpone
Juice of half a lemon
3-4 Tbsp extra viegin olive oil
Dill & mint finely chopped
Sea salt
Black pepper
method:
Cook pasta as desired
- Toast pine nuts in a frypan and set aside. Add olive oil to the frypan and gently fry asparagus until cooked through.
- Add the preserved lemon, herbs and pine nuts. Then drain pasta and add to pan with a little pasta water.
- Spoon in mascarpone and fold through until mixed.
- Finish with a squeeze of lemon or lemon extra virgin olive oil.