Pasta

Spaghetti with Asparagus and Peas

This recipe uses some of the leftover pasta cooking water, lemon juice, garlic and chilli to create a refreshing, citrusy sauce, which pairs perfectly with the asparagus and peas. Long, thin dried pasta, such as spaghetti compliment simple olive oil-based sauces best, as they coat each pasta strand evenly without drowning it. Ideal for getting a tasty and nutritious dinner on the table in under 20 minutes!
Serves: 2
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients:

  • 200g dried spaghetti
  • 100g fresh or frozen peas
  • 2 tbsp Filippo Berio Classico Olive Oil
  • 150g asparagus tips
  • 2 cloves garlic, thinly sliced
  • 1 small red chilli, deseeded and thinly sliced
  • 25g pine nuts
  • Finely grated zest and juice 1 lemon
  • Salt and freshly ground black pepper
  • Filippo Berio Extra Virgin Olive oil, for drizzling

Method:

  1. Bring a large pan of water to the boil. Cook the pasta according to the packet instructions, adding the peas for the last 2 minutes. Drain and reserve 50 ml of the cooking water.
  2. Meanwhile, heat the Filippo Berio Classico Olive Oil in a large frying pan, add the asparagus tips and cook over a gentle heat for about 3–4 minutes until they start to soften. Add the garlic and chilli and cook for a few seconds. Stir in the pine nuts and cook for 1 minute.
  1. Add the drained pasta and peas to the pan and toss well. Then add the lemon zest and juice, the reserved cooking liquid, a pinch of salt and a good grind of black pepper.
  2. Serve in bowls and drizzle with Filippo Berio Extra Virgin Olive Oil.