Asparagus and Broccoli Spinach Linguine
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
- 375g/13.25ozs. dried spinach linguine
- 2 tablespoons extra virgin olive oil
- 1 head of broccoli, florets only, separated into small
- 2 bunches or 8 spears of asparagus, trimmed and cut into thirds or fourths
- 4 tablespoons basil pesto
- Grated parmesan or pecorino cheese
- Salt and pepper to taste
Step 1 - Boil the pasta in plenty of salted boiling water according to the directions. Reserve 1.5 cups of the pasta cooking water.
Step 2 - Meanwhile, heat the olive oil in a large frypan and saute the broccoli and asparagus for 3-4 minutes until softened. Then add the pesto and 1 cup of the pasta water (in two lots). Add the pasta into the frying pan and coat with the pesto adding more pasta water if necessary. Season with salt and pepper and serve with grated cheese.