Asparagus and Lemon Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Asparagus and Lemon Linguine

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!

Tags:
Chef's Choice
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Linguine

6 unit(s)

Garlic, cloves

227 g

Asparagus

113 g

Green Peas

1 unit(s)

Lemon

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

1 unit(s)

Chili Pepper

¼ cup

Parmesan Cheese, grated

(Contains Milk)

Not included in your delivery

2 tsp

Salt*

1 tbsp

Unsalted Butter*

1 tbsp

Oil*

sideBannerName

Nutrition Values

Calories340 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate25 g
Sugar11 g
Dietary Fiber7 g
Protein9 g
Cholesterol20 mg
Sodium2870 mg
Trans Fat0.4 g
Potassium350 mg
Calcium250 mg
Iron3 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.

Utensils

Large Pot
Strainer
Large Non-Stick Pan

Instructions

PREP
1

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.

COOK LINGUINE
2

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.

COOK VEGGIES
3

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.

MAKE SAUCE
4

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.

FINISH AND SERVE
5

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