Try this Linguine with asparagus, pine nuts, chilli and pecorino recipe, or contribute your own.
Suggest a better descriptionBring a large pan of water to the boil. Cook the pasta according to the packet instructions, drain and reserve 100 ml of the cooking water.
Meanwhile, heat the oil in a large frying pan, add the asparagus tips and cook over a gentle heat for 3-4 minutes until the start to soften. Add the garlic and chilli flakes and cook for a few seconds. Stir in the pine nuts and cook for 1 minute.
Add the cooked pasta to the pan and toss well. Then add the lemon zest and juice, then the reserved cooking liquid, and pinch of salt and a good grind of black pepper. Toss in the pecorino and parsley and serve.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 311 | ||
Calories from Fat: 70 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 65.9mg | 20 % | |
Sodium 43mg | 1 % | |
Potassium 320.4mg | 8 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 48.2g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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