HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsparagus And Lemon Linguine
Asparagus and Lemon Linguine

Asparagus and Lemon Linguine

with Peas and Pesto

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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.

Preparation Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g



2 unit

Garlic, cloves

227 g


113 g

Green Peas

1 unit


¼ cup

Basil Pesto


½ tsp

Chili Flakes

¼ cup

Parmesan Cheese, grated


Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate94 g
Sugar13 g
Dietary Fiber13 g
Protein22 g
Cholesterol20 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, trim bottom 1-inch from asparagus and discard. Cut asparagus into 1-inch pieces. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.


Add linguine to boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.


Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peas. Season with salt and pepper. Cook, stirring occasionally, until tender, 4-5 min. Add asparagus and garlic. Cook, stirring often, until asparagus is tender-crisp and garlic is fragrant, 3-4 min.


Add linguine, reserved pasta water, pesto, lemon zest, half the Parmesan, 1 tbsp butter (dbl for 4 ppl) and 1/2 tsp chili flakes to the pan with veggies. (NOTE: Reference heat guide.) Remove the pan from heat. Stir until butter is melted and linguine is coated.


Divide asparagus and lemon linguine between bowls. Sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired.