Asparagus and oyster mushrooms with lemon-pinenut-pesto spaghetti
Family & Friends Food recipe - European
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 tbsp olive oil ((divided - see method))
- 40 g pine nuts ((⅓ cup))
- 1 garlic clove, crushed
- Zest of a lemon
- Juice of half a lemon
- 150 g Spaghetti (or pasta of your choice) ((5.5 oz))
- 2 bunches of fresh asparagus - about 300g in total ((10.5 oz))
- 100 g oyster mushrooms ((3.5 oz))
Instructions
- 1
Heat 1-2 tbsp of olive oil in a frying pan or skillet over a low-medium heat. Add the pine nuts and garlic and cook, stirring, for 2-3 minutes, until the nuts are golden. Tip into a bowl and allow to cool.
- 2
Put the pine nuts and garlic into a mini chopper, and add the lemon zest and juice, and another 1-2 tbsp olive oil. Process to a coarse paste, and set aside.
- 3
Bring a large pan of water to the boil, and cook the spaghetti as per the directions on the packet (ours took 11 minutes). Drain, reserving some of the cooking water, and keep warm.
- 4
Meanwhile, snap off the woody ends from the asparagus, then cut each spear in half. Slice the oyster mushrooms into chunky strips.
- 5
Heat 1-2 tbsp olive oil in a frying pan or skillet (you can reuse the one you cooked the pine nuts in earlier). Fry the asparagus and mushrooms over a medium heat for 4-5 minutes, until just cooked.
- 6
Stir about 2 tbsp of the cooking water into the pesto to loosen the consistency, then toss with the pasta. Serve topped with the asparagus and mushrooms.