Asparagus and Lemon Linguine
with Peas and Pesto
This dish combines some of our favourite spring pairings. Green peas, asparagus and basil pesto all come together with a little squeeze of lemon at the end!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Linguine
(Contains Wheat)
2 unit
Garlic, cloves
227 g
Asparagus
113 g
Green Peas
1 unit
Lemon
¼ cup
Basil Pesto
(Contains Milk)
½ tsp
Chili Flakes
¼ cup
Parmesan Cheese, grated
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, trim bottom 1-inch from asparagus and discard. Cut asparagus into 1-inch pieces. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.
Add linguine to boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peas. Season with salt and pepper. Cook, stirring occasionally, until tender, 4-5 min. Add asparagus and garlic. Cook, stirring often, until asparagus is tender-crisp and garlic is fragrant, 3-4 min.
Add linguine, reserved pasta water, pesto, lemon zest, half the Parmesan, 1 tbsp butter (dbl for 4 ppl) and 1/2 tsp chili flakes to the pan with veggies. (NOTE: Reference heat guide.) Remove the pan from heat. Stir until butter is melted and linguine is coated.
Divide asparagus and lemon linguine between bowls. Sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired.
