Lemon Laganelle with Spring Asparagus
Asparagus season is here, and there’s no better way to celebrate than with this fresh and vibrant pasta dish! Perfect for the warming weather, it’s quick and easy to prepare, making it a...
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Ingredients
- 250g Rustichella lemon laganelle
- 70g Pinoli pinenuts
- 3-4 Tbsp extra virgin olive oil (EVO)
- 1 bunch asparagus, sliced into 1cm pieces
- 1-2 wedges of Sabato preserved lemon, pith removed and thinly sliced
- Juice of half a lemon
- Fresh dill & mint, finely chopped
- Sal de Añana spring salt
- Black pepper
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