Grilled Asparagus & Lemon Pasta

Deliciously grilled asparagus, plenty of fresh basil, and a bit of parmesan or vegan cheese. All tossed together with hot pasta, lemon and garlic oil with walnuts. It’s a simple yet vibrant pasta recipe that is ready in 30 minutes and perfect any night of the week. The leftovers will also make for a delicious lunch the following day, and can be eaten hot or cold.

Substitute:

  • No asparagus? Use sprouting broccoli, broccoli or green beans. 
  • No pasta? Try with noodles. 
  • Vegan? Use a vegan parmesan alternative instead. 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

250 g Asparagus

150 g Pasta

For the sauce:

50 g Walnuts

3 Garlic cloves

60 g Olive oil

1 Lemon (zested and juiced )

40 g Parmesan

a bunch of Basil leaves (chopped )

Salt & pepper

Recipe:

  1. Preheat the oven to 200C/180c fan/6 gas mark. Snap off the woody ends of the asparagus (save them in your freezer for making stock or soup). Blanch the asparagus in boiling water for 1-2 minutes (depending on thickness) then remove from the water and place in a baking dish.
  2. Drizzle the asparagus with a little oil, season to taste with salt and pepper and grill for 5-6 minutes. Keep the asparagus water, top up with enough water to cook pasta in and add a generous pinch of salt. Cook the pasta until al dente, following packet instructions. 
  3. Put the walnuts, garlic cloves and olive oil in a food processor. Blend until you have a pesto-like texture. 
  4. Place a large frying pan over medium heat and pour in the walnut mixture. Cook for 2-3 minutes, then add the pasta, parmesan, lemon zest and lemon juice.
  5. Toss well, add the basil and season to taste. Enjoy! 
Oddbox image

How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for 1 month. 

Oddbox Fruit and Vegetable box

FIGHT FOOD WASTE WITH A DELIVERY OF DELICIOUSLY ODD FRUIT & VEG.