Asparagus Spaghetti Recipe

40 minutes


Rocket pesto

  • 100g of wild rocket leaves, plus extra to garnish
  • 1/2 garlic clove, peeled and minced
  • 30g of blanched almonds
  • 30g of Parmesan
  • 100ml of extra virgin olive oil, or as needed

For the pasta

  • 400g of whole wheat spaghetti
  • 4 asparagus spears, trimmed and halved lengthwise
  • 200g of shelled peas, fresh or frozen
  • 150g of goat's cheese, fresh
  • sea salt


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
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
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
Serve the spaghetti with some extra rocket leaves and the crumbled goat’s cheese on top