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Asparagus & Lemon summer spaghetti

Ingredients - serves 2


  • 150g spaghetti

  • 160g asparagus

  • 2 tbsp olive oil

  • 2 leeks (220g), cut into lengths, then thin strips

  • 1 red chilli, deseeded and finely chopped

  • 1 garlic clove, finely grated

  • 160g frozen peas

  • 1 lemon, zested and juiced, plus wedges to serve

  • 2 tbsp capers - I used Organico


Method


  • Boil the spaghetti until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.

  • Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed.

  • Serve with lemon wedges and capers

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