• In Pasta

    Spaghettini with asparagus and pecan nuts

    Fresh and light as a main meal, this also makes a great starter.

    Print Recipe

    Spaghettini with asparagus and pecan nuts

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

    • 500g fresh asparagus
    • 1 x 225g tin whole kernel corn
    • 100ml extra virgin olive oil
    • 500g spaghettini
    • 80g pecan nuts
    • juice of 1 lemon
    • 20ml fresh flat-leaf parsley, finely chopped
    • salt and freshly ground black pepper, to taste
    • 50ml Parmesan, freshly grated

    Instructions

    1

    Place the asparagus and corn in plenty of salted boiling water for 20 seconds. Refresh in cold water, drain and thickly chop the asparagus.

    2

    Heat the olive oil in a frying pan and sauté the asparagus for about a minute.

    3

    In plenty of salted boiling water, cook the spaghettini until al dente. Be careful not to overcook as it will become mushy. Drain.

    4

    Put the spaghettini in a serving bowl and add the asparagus, corn and remaining ingredients except for the Parmesan. Toss through until well combined.

    5

    Serve with Parmesan while still hot.

     

     

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