The season for asparagus is short but that just makes it even more enjoyable! This recipe takes just minutes but creates a fresh, vegetarian dish great for a quick weeknight treat or an entrée for a weekend lunch with friends in the garden.

Ingredients

• 400g Pasta Pepe Fresh Linguine
• Zest of one large lemon
• 1 bunch fresh asparagus, washed and trimmed
• 200ml cream
• Black pepper
• Salt

Steps

1. Using a vegetable peeler, run longways down each asparagus stem to create very thin ‘ribbons’.
2. Bring a large pot of water to boil. Add salt and cook linguine for 4 minutes, adding the asparagus strips in the final minute.
3. In a separate pan, gently warm cream with the lemon zest and a pinch of salt.
4. Drain pasta and asparagus and add to pan with cream sauce.  Toss to combine.
5. Serve immediately with freshly ground black pepper to taste and a little more lemon zest. Buon appetito!