Preparation
Trim the extra fine asparagus. Grate the lemons.
Method
- 1 Cut the tips from the asparagus and set aside. Roughly chop the remaining asparagus and cook, along with the garlic, in a pan of boiling salted water for 2-3 minutes, until tender. Drain well, reserving 3 tbsp of the cooking water.
- 2 Transfer to a food processor with the reserved cooking water and basil and whizz until smooth.
- 3 Cook the parpadalle in boiling salted water for 8-10 minutes.
- 4 Add the asparagus tips for the last 2 minutes of the cooking time.
- 5 Pour the cream into a large saucepan and stir in the asparagus puree. Heat through gently without boiling. Drain the cooked pasta and asparagus tips and stir through the sauce, along with the lemon rind.
- 6 Serve straight away, with extra basil leaves as a garnish.
6 Reviews
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Liz
Delicious! A great weekday meal.
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Alison
Really easy dish to make, with loads of flavours. Light meal to have and ready in 20 minutes.
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Sarah
Easy and quick meal. Switched the cream for Philly and basil for pesto, still tasted great
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Josie
Disgusted at the very poor spelling. It's meant to be Pappardelle, not the meaningless word you have used.
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Alice
The ingredients doesn't list pasta. Do the calories take into account the pappardelle? Also, this recipe is spelt incorrectly. Is this app officially M&S? If so, a new editor is needed
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Morgan
Spaghetti bolanase was amazing
- Average per serving
- Calories 482.0kCal
- Fat26.1g
- Saturated14.8g
- Salt0.11g
- Carbohydrates51.6
- Sugar4.3g
- Protein13.3g
- Fibre2.0g