Asparagus and Lemon Linguine
with Peas and Pesto
This dish combines some of our favourite spring pairings. Green peas, asparagus and basil pesto all come together with a little squeeze of lemon at the end!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy)
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce.In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat.While water boils, trim bottom 1-inch from asparagus and discard, then cut spears into 1-inch pieces. Zest lemon, then cut into wedges. Thinly slice chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!). Peel, then mince or grate the garlic.
To boiling water, add linguine. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is tender, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
While linguine cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then asparagus and peas. Cook, stirring occasionally, until tender, 4-5 min.
To the pan with veggies, add garlic, basil pesto, reserved pasta water and 1 tsp chili (NOTE: Reference Heat Guide). Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add linguine, lemon zest, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove from heat. Stir together until linguine is coated and butter is melted.
Divide asparagus and lemon linguine between bowls. Sprinkle over remaining Parmesan. Squeeze over a lemon wedge, if desired.