Lemon Ricotta Spaghetti Lunghi with Charred Asparagus Recipe - Great British Chefs

Ingredients

• 40g of grated Parmesan
• 1 lemon, zested and juiced
• 1 tbsp of olive oil, plus more as needed
• 250g of ricotta
• 1 garlic clove, grated
• 350g of spaghetti lunghi
• salt and pepper
• 3 garlic cloves
• zest of 1 lemon
• 1 bunch of fresh parsley
• 1 pinch of chilli flakes
• 100g of pistachios
• 100ml of olive oil
• 1 dash of groundnut oil
• 1 handful of asparagus, sliced in half lengthwise
• 2 lemons, zested and sliced into wedges
• 1 bunch of fresh tarragon, finely sliced
• 1 handful of fresh rocket leaves
• 1 handful of Parmesan shavings