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 delightful addition to your spring table.

Ingredients

100g lemon laganelle (this is available from specality stores, or you can just cook your chosen pasta shape in lemon water)

1 bunch asparagus, sliced into 1cm pieces

100g  preserved lemon, pith removed and thinly sliced

70g pinenuts

100-150g  mascarpone

Juice of half a lemon

3-4 Tbsp extra viegin olive oil

Dill & mint finely chopped

Sea salt

Black pepper

method:

Cook pasta as desired

1. Toast pine nuts in a frypan and set aside. Add olive oil to the frypan and gently fry asparagus until cooked through.
2. Add the preserved lemon, herbs and pine nuts. Then drain pasta and add to pan with a little pasta water.
3. Spoon in mascarpone and fold through until mixed.
4. Finish with a squeeze of lemon or lemon extra virgin olive oil.