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.
Serves 3-4
59g Rustichella lemon laganelle
1 bunch asparagus, sliced into 1cm pieces
100g Sabato preserved lemon, pith removed and thinly sliced
70g Pinoli pinenuts
100-150g Zany Zeus mascarpone
Juice of half a lemon
3-4 Tbsp Pons Traditional olive oil
Dill & mint finely chopped
Sal de Añana spring salt
Black pepper
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 Pons lemon extra virgin olive oil.
