LEMON PASTA 🍋

Dreaming of a bowl of pasta on a balcony in Italy? Simple, light and ready in under 30 minutes this lemon pasta will bring the sunshine to your table this bank holiday. Al dente linguine, tossed with crunchy asparagus, creamy plant-based butter, and a burst of lemon that cuts through the plant-based parmesan. Amazing.

Check out the recipe below.

INGREDIENTS
2 tbsp olive oil
2 slices of sourdough bread
2 tbsp olive oil
50g plant based butter
150g asparagus
2 cloves of garlic
1 lemon
10g basil
75g plant based parmesan
300g linguine

METHOD
Prepare the ingredients | Slice the asparagus at an angle into 0.5 cm thick slices | Grate the garlic | Zest and juice the lemon | Pick and thinly slice the basil leaves, reserving some to garnish | Finely grate the parmesan cheese

Make the Pangrattato | Place the sourdough in a food processor and pulse to fine breadcrumbs | Heat a frying pan over a medium heat, add the olive oil, breadcrumbs, lemon zest and a pinch of salt | Fry until crispy and golden then set aside and wipe out the pan

Cook the Pasta | Bring a saucepan of salted water to the boil and cook the pasta 1 minute less than instructed on the packet | Drain the pasta reserving 250ml of pasta water

Make the base | Heat the pan with the olive oil and butter until melted | Add most of the asparagus saving some for garnish, along with the garlic until the asparagus has just cooked but still has a bite | Stir through the lemon juice

Bring it together | Add the pasta to the pan with the pasta water | Stir through the parmesan, basil and good seasoning of salt and pepper | Mix everything together until a creamy sauce forms and the pasta is cooked | Divide between bowls and finish with a drizzle of extra virgin olive oil, the rest of the shaved asparagus, the pangrattato and basil leaves to serve

Видео LEMON PASTA 🍋 канала BOSH!