Spaghettini with asparagus and pecan nuts

July 13, 2014 (Last Updated: January 11, 2019)

Fresh and light as a main meal, this also makes a great starter.

Print Recipe

Spaghettini with asparagus and pecan nuts

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 500g fresh asparagus
  • 1 x 225g tin whole kernel corn
  • 100ml extra virgin olive oil
  • 500g spaghettini
  • 80g pecan nuts
  • juice of 1 lemon
  • 20ml fresh flat-leaf parsley, finely chopped
  • salt and freshly ground black pepper, to taste
  • 50ml Parmesan, freshly grated

Instructions

1

Place the asparagus and corn in plenty of salted boiling water for 20 seconds. Refresh in cold water, drain and thickly chop the asparagus.

2

Heat the olive oil in a frying pan and sauté the asparagus for about a minute.

3

In plenty of salted boiling water, cook the spaghettini until al dente. Be careful not to overcook as it will become mushy. Drain.

4

Put the spaghettini in a serving bowl and add the asparagus, corn and remaining ingredients except for the Parmesan. Toss through until well combined.

5

Serve with Parmesan while still hot.

 

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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