Chargrilled asparagus with spaghetti

Preparation time:10 minutes
Cooking time:10 minutes
Total time:20 minutes 
 
Serves: 4
 
Ingredients

230g pack British asparagus, trimmed and halved

2 tbsp olive oil, plus extra for brushing

300g wholewheat spaghetti

25g pack basil 

25g pack flat leaf parsley 

½ x 200g can garlic stuffed green olives, drained

2 tbsp toasted pine nuts

½ x 80g pack grated Parmigiano Reggiano
Method
1.
Preheat a ridged griddle pan over a high heat. Brush the asparagus with a little oil and cook for 8-10 minutes, turning regularly until tender and charred. Meanwhile, cook the spaghetti in a large pan of boiling water for 8-10 minutes.
 
2. Place the herbs, olives, pine nuts and Parmigiano in a food processor and coarsely chop. Add the oil and whizz to make a textured pesto.
 
3. Drain the spaghetti, then return to the pan. Stir in the pesto and asparagus and divide between 4 serving bowls. Top with a little extra Parmigiano and a good grinding of black pepper, and serve
 
Recipe and image courtesy of www.waitrose.com
Samphire DIRECTORY
OUR GUIDE TO THE BEST IN THE NORTH WEST
Find a businesss Add your businesss

We use cookies to improve the browsing experience for you and others. If you would like to learn more about cookies please view our cookie policy. To accept cookies continue browsing as normal. Continue