Spaghettini with Asparagus and Arugula/Rocket/Rucola
- Ready In:
- 16 thin asparagus spears, approx
- 12 ounces spaghettini
- 4 ounces arugula, finely chopped
- 1 -2 small red chile, finely chopped
- 2 teaspoons grated lemons, zest of
- 1 clove finely chopped garlic
- 1 cup fresh grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt & freshly ground black pepper
- Cut the asparagus in 2 inch lengths, steam, cook or microwave until just tender.
- Cook the pasta according the instructions until al dente.
- In the meantime add the arugula, lemon zest, chili, garlic and about 2/3 of the Parmesan to the asparagus Add this to the cooked pasta; pour on the lemon juice and the olive oil, season to taste with salt and pepper.
- Mix well and top with the remaining Parmesan.
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