Basil Pesto Linguine

With asparagus and a crisp lemon crumble

prep
10 MINS
cook
18 MINS
serves
4
prep
10 MINS
cook
18 MINS
serves
4

Ingredients

  • 400g dried linguine pasta
  • 25g butter
  • 1 cup fresh breadcrumbs
  • Finely grated zest of 1 lemon
  • 1 tablespoon olive oil
  • 1 bunch asparagus, thinly shredded or shaved
  • 1 clove garlic, crushed
  • ½ x 195g jar Providore Series Italian Basil, Pecorino and Pine Nut Pesto
  • Freshly ground black pepper and shaved parmesan, for serving
  • Baby basil leaves, for garnish

Method

Step 1

Cook pasta following packet directions. Drain and keep warm.

Step 2

Meanwhile, melt butter in a small non stick frypan over medium heat. Add breadcrumbs and cook stirring until golden and crispy. Transfer to a bowl and stir in lemon zest. Set aside.

Step 3

Heat oil in a large non stick frypan over medium high heat. Add asparagus and garlic, cook, tossing occasionally for 1 minute or until asparagus is just tender. Add hot pasta and Providore Series Pesto to frypan and toss well to combine.

Step 4

Divide pasta between serving bowls. Top with toasted breadcrumbs, pepper and shaved parmesan. Garnish with basil. Serve immediately.


Tip

Use a vegetable peeler to shave asparagus spears. Add 1 thinly sliced smoked chicken breast to frypan when cooking asparagus, if desired.