About this recipe:A walk through the farmers' market in May inspired this dish - fresh linguine pasta, asparagus and garlic scapes. I added some peas, fresh oregano, walnuts, and Parmesan. Easy and delicious.
500g fresh linguine (I bought a mix of plain and spinach linguine)
500g asparagus, cut into 6cm pieces
150g fresh peas
1 knob butter
salt and freshly ground pepper, to taste
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Method Prep:10min › Cook:5min › Ready in:15min
Bring a large saucepan of lightly salted water to the boil over a high heat.
Place the Parmesan cheese in a food processor and process to small crumbs. Add oregano, garlic scapes, and walnuts. Process to finely chop the herbs and scapes. The mixture will resemble a wet, crumbly paste; don't process until smooth.
Add fresh pasta and asparagus to the boiling water, bring back to the boil and cook for 3 minutes. Add peas to the boiling water, and cook for 30 seconds. Drain, and return pasta and vegetables to the saucepan. Add butter, and stir in Parmesan mixture; season to taste with salt and pepper.