Recipe: Asparagus and Chilli Linguine with Baby Spinach

Serves: 2

Time: 20mins


300g Dried Linguine

2 Tbsp Extra Virgin Olive Oil

2 Shallots, Finely Diced

2 Large Garlic Cloves, Minced Or Finely Chopped

300g Asparagus

1 Large Red Chilli, Deseeded And Finely Chopped (Leave The Seeds In If You Prefer Hotter)

1 Punnet Of Cherry Tomatoes, Halved

2 Tbsp Crème Fraiche

Zest and Juice Of 2 Limes.

A Handful Of Fresh Basil Leaves

100g Baby Spinach Leaves

50g Of Grated Parmesan, Plus More for Garnish.

2 Teaspoons of Sugar.

Salt and Cracked Black Pepper to Season


  • 1. Boil 4L of salted water with a splash of olive oil in it.
  • 2.Cook the linguine in the water for 8-12 minutes or until cooked.
  • 3.Cut the woody ends off the asparagus and slice into 2-inch pieces, leaving the tips whole. Boil in salted water for 1-3 minutes until soft and cool immediately in cold water, drain and set aside.
  • 4.Heat the oil in a large frying pan, add the shallots and cook until soft, add the garlic and continue to fry for 2-3 minutes. Be careful not to let it brown.
  • 5.Add the asparagus, cherry tomatoes, chilli, lime, crème fraiche and bring pan to a simmer.
  • 6.Stir in the spinach, parmesan, sugar and ¾ of the basil leaves.
  • 7. Add the linguine, season with salt and cracked black pepper if required and serve into pasta bowls, tear the remaining basil over the top along with extra grated parmesan cheese.


Mama Mia!

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