Lemon Asparagus Pasta

A bright and simple spring pasta with tender asparagus, zesty lemon, and Parmesan. On the table in 25 minutes — light, seasonal, and full of flavour.

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Prep the asparagus: Trim the woody ends and cut diagonally into 4 cm pieces.
3. Cook the pasta until al dente. In the final 3 minutes, add the asparagus to the same pot. Reserve 200 ml of pasta water before draining.
4. Make the sauce: Heat a generous drizzle of olive oil in a large frying pan. Add lemon zest and cook for 30 seconds until fragrant.
5. Combine: Add the drained pasta and asparagus. Squeeze over the lemon juice and add a good splash of pasta water. Toss vigorously for 1–2 minutes until a light sauce forms.
6. Finish: Remove from heat. Add most of the Parmesan and toss again. Season with salt and plenty of black pepper. Serve with remaining Parmesan on top.