Fettuccine with Asparagus and Pine Nuts




This is a lovely simple vegetarian pasta dinner which makes use of spring-time asparagus. Since asparagus has such a short season I like to pile it into as many dishes as possible, especially the first-of-the-season asparagus, which is juicy and tender. This dish was so super-tasty, I could quite happily have this for dinner night after night. The meal was quick to prepare and the only cooking equipment needed is a pot and a frying pan.





Vegetarian | Serves 2


250g fettuccine

1 tablespoon olive oil

1 large clove of garlic, finely chopped

120ml cream

½ lemon, finely grated zest and juice

250g asparagus, trimmed, sliced

¼ cup parmesan cheese, grated – plus extra to serve

¼ cup flat-leafed parsley, coarsely chopped – plus extra to serve

2 tablespoons of pine nuts, toasted – to serve


  1. Boil the pasta in a pot of salted water according to packet instructions.
  2. Heat oil in a frying pan, add finely chopped garlic and gently fry for 1 minute. Add the cream, lemon zest and lemon juice and bring to a gentle simmer over a low heat. Season with salt and pepper.
  3. In the final 4 minutes of cooking the pasta, add the asparagus (it should be cooked so it holds its shape and is not too soft, or it will fall apart).
  4. Drain the pasta and the asparagus, reserving ¼ cup of the cooking water. Return pasta and asparagus to the pot and stir in the lemon-cream sauce, along with the parmesan and parsley, adding enough cooking water to loosen.
  5. Serve sprinkled with pine nuts and extra flat-leafed parsley and parmesan cheese.


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