Taste Of The Seasons

 Asparagus Lemon-Herb Pasta

• 10 (about 400g) white Asparagus

• 375g linguine or spaghetti cooked until al dente, drained
• 3 Tablespoons olive oil
• 50g (½ cup) pine nuts
• 250g cherry tomatoes, cut in half
• 1 cup EACH torn flat leaf parsley and basil leaves
• 1 Tablespoon finely shredded lemon rind
• 2 Tablespoons lemon juice or to taste
• Freshly ground pepper to taste

Trim or break away woody ends from asparagus. Using a vegetable peeler or small paring knife, carefully peel about 8cm up each spear to remove outer tough layer only. Cut into 2-3cm lengths.

Heat 2 teaspoons oil in a large frying pan, stir fry pine nuts until golden, remove, set aside.

Add remaining oil to pan, fry asparagus over moderate heat for 4-5 minutes shaking pan occasionally until lightly brown and just tender.

Add pasta and remaining ingredients. Toss together with 2 spoons until warmed through. Serve with shredded parmesan cheese if desired.

Serves 4

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305