Make the most of new season asparagus with this simple and tasty topping for pasta.
Serves: 4
INGREDIENTS
250 grams asparagus, tough ends snapped off
1 punnet cherry tomatoes
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
pinch of chilli flakes
300 grams dried linguine, spaghetti or penne pasta
zest 1 lemon
1 tablespoon lemon juice
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the asparagus into shorter lengths and place on a large baking tray with the tomatoes.
Combine the olive oil, garlic, oregano and chilli flakes and pour over the vegetables, turning to coat well. Season with salt and pepper. Roast for 8-10 minutes, turning everything once during cooking.
Cook the pasta in a large saucepan of boiling, well salted water until al dente. Drain the pasta.
To serve: Tip the pasta into a warm serving bowl and toss with a little extra olive oil and the lemon zest and juice. Tip the asparagus and tomatoes over the pasta, scraping in all the oil and cooking juices from the baking tray. Gently combine and top with freshly grated Parmesan.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.