|2 bunches||Asparagus, woody ends removed (Main)|
|1 drizzle||Rice bran oil|
|1 pinch||Chilli flakes|
|250 g||Spaghetti (Main)|
|2 Tbsp||Pine nuts (Main)|
|1 small||Lemon, juice and zest|
|2 Tbsp||Fresh parsley, roughly chopped|
|2 Tbsp||Fresh mint, roughly chopped|
|2 Tbsp||Olive oil, use a good quality|
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- Place asparagus in an oven tray and drizzle with a little rice bran oil and sprinkle with the chilli flakes. Season well with salt and freshly ground black pepper, and roast for approximately 15 minutes at 200C.
- Cook the spaghetti according to packet instructions, in plenty of boiling water, until al dente.
- In a small frying pan, gently toast the pinenuts until golden. Be careful not to burn them. Set aside.
- Drain the pasta. Add the asparagus, the lemon juice and zest, the pinenuts, and the herbs. Drizzle through the olive oil, gently toss to combine and serve immediately. Garnish with parmesan if you wish.