Asparagus and pinenut spaghetti

Name: Asparagus and pinenut spaghetti
Yield: 4
Ingredients: 2 bunches Asparagus, woody ends removed (Main); 1 drizzle Rice bran oil; 1 pinch Chilli flakes; 250 g Spaghetti (Main); 2 Tbsp Pine nuts (Main); 1 small Lemon, juice and zest; 2 Tbsp Fresh parsley, roughly chopped; 2 Tbsp Fresh mint, roughly chopped; 2 Tbsp Olive oil, use a good quality

for 4 people

Doug Sherring

Delaney Mes

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Ingredients

2 bunches	Asparagus, woody ends removed (Main)
1 drizzle	Rice bran oil
1 pinch	Chilli flakes
250 g	Spaghetti (Main)
2 Tbsp	Pine nuts (Main)
1 small	Lemon, juice and zest
2 Tbsp	Fresh parsley, roughly chopped
2 Tbsp	Fresh mint, roughly chopped
2 Tbsp	Olive oil, use a good quality

Directions

Place asparagus in an oven tray and drizzle with a little rice bran oil and sprinkle with the chilli flakes. Season well with salt and freshly ground black pepper, and roast for approximately 15 minutes at 200C.
Cook the spaghetti according to packet instructions, in plenty of boiling water, until al dente.
In a small frying pan, gently toast the pinenuts until golden. Be careful not to burn them. Set aside.
Drain the pasta. Add the asparagus, the lemon juice and zest, the pinenuts, and the herbs. Drizzle through the olive oil, gently toss to combine and serve immediately. Garnish with parmesan if you wish.