Lemon cream and basil linguine

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Lemon cream and basil linguine

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This sauce is fresh, lemony and herby and the best part is that you can make it in the time it takes to cook your pasta!

200g asparagus tips
400g linguini
250ml cream
10ml grated lemon zest
Juice of 1 large lemon
½ cup parmesan cheese, grated
½ cup basil, roughly chopped
NoMU One for All Grinder
NoMU Just Salt
NoMU Just Pepper
Blanch the asparagus in a pot of salted boiling water until just cooked. Refresh in ice cold water to retain their bite and colour.
Bring a large pot of water to a rolling boil, add a generous pinch of salt and a splash of olive oil and cook you pasta till al dente.
While this is happening, make your sauce. Mix the cream, grated parmesan, lemon zest and juice. Grind a few grindings of One for All into the cream mixture. Add extra seasoning to taste. Toss the hot pasta through the cream, including a tablespoon or 2 of the hot pasta water. Fold in the basil and asparagus tips.
Check the seasoning and serve immediately with shavings of parmesan.
Serves: 4
Tip:
For a low fat version you can use reduced fat cream.

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