This easy and delicious asparagus pasta from Jamie Oliver is a quick and creamy dish that’s perfect for any day of the week. With simple ingredients like garlic, red chillies, and Pecorino, it’s both flavorful and light, making it a perfect meal for a fresh and satisfying dinner.
Ingredients Needed
- 300g (10.5 oz) dried linguine
- 300g mixed asparagus (wild, white, regular)
- 4 cloves of garlic
- 2 dried red chillies
- Olive oil
- 1 knob of unsalted butter
- 30g (1 oz) Pecorino or Parmesan cheese, plus extra to serve
- 1 lemon
How To Make Asparagus Pasta
- Cook the pasta: Cook the linguine in a pan of boiling salted water according to the packet instructions.
- Prepare the asparagus: Snap off and discard the woody ends of the asparagus. Slice the spears at an angle, leaving the tips whole.
- Slice the garlic and chillies: Peel and finely slice the garlic. Crumble the dried red chillies.
- Fry the garlic and chillies: In a large frying pan, heat 2 tablespoons of olive oil and the butter over medium heat. Once the garlic begins to sizzle, add the chillies and stir for a few seconds.
- Cook the asparagus: Add the asparagus to the pan, allowing it to fry. When it starts to soften, add a spoonful of pasta water, cover, and simmer on low heat while the pasta finishes cooking.
- Combine the pasta and asparagus: Using tongs, transfer the cooked pasta directly into the asparagus pan, letting a bit of starchy pasta water go with it. Turn off the heat and grate in the Pecorino or Parmesan cheese. Toss everything together until the cheese, butter, and pasta water form a creamy sauce. If needed, loosen with more pasta water.
- Finish and serve: Taste and season with salt and pepper as needed. Divide the pasta between your plates, and finish with extra grated cheese and a sprinkle of lemon zest for extra freshness.
Recipe Tips
- Don’t overcook the pasta: For perfect pasta, cook it just until al dente. The pasta will continue to cook when mixed with the hot asparagus and sauce.
- Save pasta water: Always reserve a little pasta water before draining. The starchy water helps create a creamy sauce that coats the pasta perfectly.
- Grate cheese finely: Grate the Pecorino or Parmesan cheese finely to help it melt smoothly into the sauce for a rich, creamy texture.
- Adjust the lemon zest: Start with a small amount of lemon zest and taste as you go. You can always add more for an extra burst of freshness.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover asparagus pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat the asparagus pasta for about 5-7 minutes on low heat in a frying pan with a splash of pasta water or olive oil, stirring occasionally until it’s heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 161g)
- Calories: 407
- Total Fat: 15g
- Saturated Fat: 5.3g
- Total Carbohydrate: 58.3g
- Dietary Fiber: 2.2g
- Sugars: 4.1g
- Protein: 13.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Prawn And Tuna Pasta Recipe
- Jamie Oliver Tuna Fettuccine Pasta
- Jamie Oliver Sausage Linguine Pasta Recipe
- Jamie Oliver Corteccia Pasta Recipe
Jamie Oliver Asparagus Pasta
Description
This easy and delicious asparagus pasta from Jamie Oliver is a quick and creamy dish that’s perfect for any day of the week. With simple ingredients like garlic, red chillies, and Pecorino, it’s both flavorful and light, making it a perfect meal for a fresh and satisfying dinner.
Ingredients
Instructions
- Cook the pasta: Cook the linguine in a pan of boiling salted water according to the packet instructions.
- Prepare the asparagus: Snap off and discard the woody ends of the asparagus. Slice the spears at an angle, leaving the tips whole.
- Slice the garlic and chillies: Peel and finely slice the garlic. Crumble the dried red chillies.
- Fry the garlic and chillies: In a large frying pan, heat 2 tablespoons of olive oil and the butter over medium heat. Once the garlic begins to sizzle, add the chillies and stir for a few seconds.
- Cook the asparagus: Add the asparagus to the pan, allowing it to fry. When it starts to soften, add a spoonful of pasta water, cover, and simmer on low heat while the pasta finishes cooking.
- Combine the pasta and asparagus: Using tongs, transfer the cooked pasta directly into the asparagus pan, letting a bit of starchy pasta water go with it. Turn off the heat and grate in the Pecorino or Parmesan cheese. Toss everything together until the cheese, butter, and pasta water form a creamy sauce. If needed, loosen with more pasta water.
- Prepare the asparagus: Snap off and discard the woody ends of the asparagus. Slice the spears at an angle, leaving the tips whole.
Notes
- Don’t overcook the pasta: For perfect pasta, cook it just until al dente. The pasta will continue to cook when mixed with the hot asparagus and sauce.
- Save pasta water: Always reserve a little pasta water before draining. The starchy water helps create a creamy sauce that coats the pasta perfectly.
- Grate cheese finely: Grate the Pecorino or Parmesan cheese finely to help it melt smoothly into the sauce for a rich, creamy texture.
- Adjust the lemon zest: Start with a small amount of lemon zest and taste as you go. You can always add more for an extra burst of freshness.
Jamie Oliver Asparagus Pasta