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100ml extra virgin olive oil
Bring large saucepan of water to boil over medium heat. Add 1 tablespoon oil and a pinch of salt to the water and blanch the asparagus for 3 minutes.
Remove the asparagus with a slotted spoon, refresh under cold water, drain and place in a bowl.
Return the water to the boil and add the spaghettini. Cook until al dente. Drain and return to pan.
Add the rocket, chili, lemon rind, garlic, and 2/3 cup of Parmesan to the asparagus and mix well. Add to the pasta, pour on the lemon juice and remaining olive oil and season with freshly ground pepper and salt. Stir well to evenly coat the pasta with the mixture.
Top with the remaining Parmesan and serve.
Poster's Notes:
It is called "Seriously Scrumptious," and a remarkable attempt by a small group of mothers to record TNT recipes from a variety of countries including many special family treasures handed down through the generations.
I have been browsing through the recipes as I have to write a promotional blurb on the book. This recipe appealed to me, and I decided to post it to the group as a thanks you for your recent help. I hope that you enjoy it. I am going to make it for dinner tonight.
Posted by Ruth Saddick
Nutritional Info Per Serving: N/A
16 thin fresh asparagus spears, cut into 5mm lengths
375g spaghettini, or other pasta
120g fresh rocket (arugula), shredded
2 small red chilies, seeded and finely chopped
2 tsp. lemon rind, finely grated
1 clove garlic, finely chopped
1 cup Parmesan cheese, grated or shaved
2 tablespoons lemon juice
The P and F of our local Jewish day school, Carmel School launched a fundraising cookbook last week.