Asparagus, Pancetta and Parmesan Linguine Recipe
f you’re a fan of asparagus then you’ll love this time of year as it’s asparagus season. This tasty vegetable is only in season for three months so it’s time to make the most of it.
Marcus Bean has created this lovely recipe which combines lots of tasty and complimentary flavours for you to enjoy.
Here’s everything you’ll need to whip up this dish for yourself!
Asparagus, Pancetta and Parmesan Linguine
Serves: 2
Preparation Time: 8 minutes
Cooking Time: 5 minutes
Ingredients:
150g linguine
1tsp olive oil
8 stems of asparagus
50g of thick cut pancetta (diced)
50ml of double cream
50ml of vegetable stock
2 tbsp grated parmesan
2 tbsp chopped chives
Salt and pepper
Method:
Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.
Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces.
Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.
Once cooked serve with a grating of fresh parmesan and a little seasoning.
Tagged in cooking tips Recipes Food & Drink Pasta