Make the most of new season asparagus with this simple and tasty topping for pasta.
Serves: 4
INGREDIENTS
250 grams asparagus, tough ends snapped off
1 punnet cherry tomatoes
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
pinch of chilli flakes
300 grams dried linguine, spaghetti or penne pasta
zest 1 lemon
1 tablespoon lemon juice
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the asparagus into shorter lengths and place on a large baking tray with the tomatoes.
Combine the olive oil, garlic, oregano and chilli flakes and pour over the vegetables, turning to coat well. Season with salt and pepper. Roast for 8-10 minutes, turning everything once during cooking.
Cook the pasta in a large saucepan of boiling, well salted water until al dente. Drain the pasta.
To serve: Tip the pasta into a warm serving bowl and toss with a little extra olive oil and the lemon zest and juice. Tip the asparagus and tomatoes over the pasta, scraping in all the oil and cooking juices from the baking tray. Gently combine and top with freshly grated Parmesan.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!