Linguine with Asparagus

Ingredients

• 500 g Green Asparagus
• Salt
• 1 Organic lemon
• 20 g basil (1 bunch)
• 500 g whole wheat linguine
• 40 g Butter
• 200 g cooking cream
• Pepper
• nutmeg
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Wash the asparagus, trim the woody ends and peel the lower third of each stalk. Cut the stalks into about 3 cm pieces. Boil in salted water for 5–6 minutes. Then shock in cold water, drain and set aside.

2. 2.

   Meanwhile zest a hot lemon, dry it, grate 1–2 tsp of zest and squeeze juice from half a lemon (use the other half elsewhere).

3. 3.

   Wash the basil, pat dry and tear off the leaves. Cook the linguine according to package instructions in plenty salted boiling water until al dente.

4. 4.

   In the meantime melt butter in a large pan over low heat for 2 minutes. Add lemon zest and juice, bring briefly to a boil, then pour in cream. Bring to a simmer and let the sauce thicken while stirring on medium heat. Season with salt, pepper and freshly grated nutmeg.

5. 5.

   Drain the linguine into a colander, reserving some cooking water. Immediately mix with the lemon sauce, basil and asparagus and warm slightly. Salt and pepper to taste, adding 1–2 tbsp of reserved cooking water if needed. Chop pumpkin seeds. Plate the pasta on dishes and garnish with the seeds.