Lemon Asparagus Tagliolini
INGREDIENTS
- 400g tagliolini
- 400g asparagus, woody ends snapped off
- 1 lemon, zest and juice
- 2 garlic cloves, sliced
- 3 tbsp olive oil
- Small handful flat-leaf parsley
- 2 tbsp nutritional yeast
- Sea salt
NUTRITION
Per serving
440
Calories
14g
Protein
74g
Carbs
10g
Fats
METHOD
1
Boil the pasta
Cook tagliolini in well-salted boiling water for two minutes less than the packet time.
2
Char the asparagus
Slice asparagus on the diagonal. Heat oil in a wide pan and cook with garlic for five minutes until charred and tender.
3
Make the sauce
Add lemon zest, juice and a ladle of pasta water. Stir for one minute to emulsify.
4
Toss
Tip in the pasta with another splash of water. Toss for a minute, finish with parsley and yeast.
VEG.ARMY TIP
Save the asparagus stalks — peel them, simmer in the pasta water and you have a free vegetable broth.
