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🍽️ Linguine with Asparagus

611 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Cut off the woody bottom ends.
  3. 3. Peel the bottom third of the stalks.
  4. 4. Cut the stalks diagonally into pieces about 3 centimeters long.
  5. 5. Cook the asparagus pieces in boiling salted water for 5 to 6 minutes.
  6. 6. Shock the asparagus to stop the cooking process.
  7. 7. Let the asparagus drain.
  8. 8. Set the asparagus aside.
  9. 9. Rinse the lemon under hot water.
  10. 10. Dry the lemon.
  11. 11. Grate 1 to 2 teaspoons of lemon zest.
  12. 12. Squeeze the juice from half a lemon.
  13. 13. Use the remaining half of the lemon for something else.
  14. 14. Wash the basil.
  15. 15. Pat the basil dry.
  16. 16. Pluck the basil leaves from the stems.
  17. 17. Cook the linguine in plenty of boiling salted water until al dente.
  18. 18. Follow the instructions on the package.
  19. 19. Melt the butter in a large pan over low heat.
  20. 20. Let the butter melt for 2 minutes.
  21. 21. Add the lemon zest and lemon juice to the butter.
  22. 22. Let the mixture come to a brief boil.
  23. 23. Pour in the cream.
  24. 24. Bring the sauce to a boil.
  25. 25. Let the sauce simmer at medium heat.
  26. 26. Stir until the sauce is creamy.
  27. 27. Season the sauce with salt.
  28. 28. Season the sauce with pepper.
  29. 29. Season the sauce with freshly grated nutmeg.
  30. 30. Drain the linguine in a colander.
  31. 31. Let the pasta drain.
  32. 32. Save some cooking water.
  33. 33. Mix the linguine immediately with the lemon sauce.
  34. 34. Mix the pasta with the basil.
  35. 35. Mix the pasta with the asparagus.
  36. 36. Warm the mixture briefly.
  37. 37. Taste the pasta and adjust with salt.
  38. 38. Taste the pasta and adjust with pepper.
  39. 39. Stir in 1 to 2 tablespoons of cooking water if necessary.
  40. 40. Chop the pumpkin seeds.
  41. 41. Plate the pasta.
  42. 42. Decorate the pasta with the pumpkin seeds.

Nutrition per serving