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 2-3
250g Rustichella lemon laganelle
70g Pinoli pinenuts
3-4 Tbsp extra virgin olive oil (EVO)
1 bunch asparagus, sliced into 1cm pieces
1-2 wedges of Sabato preserved lemon, pith removed and thinly sliced
Juice of half a lemon
Fresh dill & mint, finely chopped
Sal de Añana spring salt
Black pepper
Bring a large pot of salted water to the boil. Add the pasta and cook according to packet instructions until al dente. Drain, reserving some pasta water.
Toast pine nuts in a fry pan and set aside. Add EVO to the fry pan and gently fry asparagus until cooked through.
Add the preserved lemon and pine nuts, then add the cooked pasta along with a splash of the reserved pasta water. Gently toss everything together until well combined.
Garnish with fresh dill, mint and a squeeze of fresh lemon. Season with salt and pepper.
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