Serves
4
Prep Time
10 minutes
Cooking Time
18 minutes
Ingredients
- 400g dried linguine pasta
- 25g butter
- 1 cup fresh breadcrumbs
- 1 tablespoon olive oil
- Finely grated zest of 1 lemon
- 1 bunch asparagus, thinly shredded or shaved
- 1 clove garlic, crushed
- ½ x 195g jar Prodivore d'Italia Basil & Pinenut Pesto
- Freshly ground black pepper and shaved parmesan, for serving
- Fresh basil leaves, for garnish
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Method
STEP 1Cook pasta following packet directions. Drain and keep warm.
STEP 2
Meanwhile, melt butter in a small non stick frypan over medium heat. Add breadcrumbs and cook stirring until golden and crispy. Transfer to a bowl and stir in lemon zest. Set aside.
STEP 3
Heat oil in a large non stick frypan over medium-high heat. Add asparagus and garlic, cook, tossing occasionally for 1 minute or until asparagus is just tender. Add hot pasta and Prodivore d'Italia Pesto to frypan and toss well to combine.
STEP 4
Divide pasta between serving bowls. Top with toasted breadcrumbs, pepper and shaved parmesan. Garnish with basil. Serve immediately.
Tips
Use a vegetable peeler to shave asparagus spears. Add 1 thinly sliced smoked chicken breast to frypan when cooking asparagus, if desired.
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