Spaghettini with asparagus and pecan nuts – Food & Home Magazine
Fresh and light as a main meal, this also makes a great starter. Place the asparagus and corn in plenty of salted boiling water for 20 seconds.
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Cooking tools:
- Stockpot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Stove
- Serving bowl
- Tongs
Ingredients
- 500g fresh asparagus
- 1 x 225g tin whole kernel corn
- 100ml extra virgin olive oil
- 500g spaghettini
- 80g pecan nuts
- juice of 1 lemon
- 20ml fresh flat-leaf parsley, finely chopped
- salt
- freshly ground black pepper
- 50ml Parmesan, freshly grated
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