Asparagus Spaghetti Recipe
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2
40 minutes
Ingredients
Rocket pesto
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100g of wild rocket leaves, plus extra to garnish
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1/2 garlic clove, peeled and minced
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30g of blanched almonds
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30g of Parmesan
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100ml of extra virgin olive oil, or as needed
For the pasta
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400g of whole wheat spaghetti
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4 asparagus spears, trimmed and halved lengthwise
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200g of shelled peas, fresh or frozen
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150g of goat's cheese, fresh
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sea salt
Method
1
Start by making the rocket pesto. Place all the ingredients, minus the oil, into the container of an immersion blender (or into a regular blender). Pour in the oil in a thin stream, blending all the while. Carry on blending until you have a smooth pesto. (If you see that you’ll need more oil to get there, go for it.) Transfer the pesto to a bowl, cover with cling film and keep refrigerated until ready to use
2
Bring a large pot of salted water to the boil. Blanch the peas and asparagus for 30 seconds, just so as they lose their crudeness. Drain with a slotted spoon and plunge into iced water to halt the cooking. Drain, pat dry, and set aside
3
Let the water come back to a rolling boil and add the spaghetti. Cook until al dente, drain and add to a large, warm serving bowl. Add the asparagus, peas and pesto and toss until evenly coated
4
Serve the spaghetti with some extra rocket leaves and the crumbled goat’s cheese on top