Asparagus & Pecorino













375g/13oz spaghetti

2 bunches asparagus

100g/4oz mascarpone cheese

100g/4oz Pecorino cheese, grated

1 tsp thyme leaves

squeeze lemon juice

salt and pepper

2 tbsp pine nuts


Cook the spaghetti in a large pan of boiling salted water. Snap the

asparagus spears at a point where they break easily (about halfway down.) After the pasta has been cooking for 5 mins add the asparagus tips to the pan.

Tip the cooked spaghetti and asparagus into a colander and drain. Return the pasta pan to the heat and add the mascarpone and grated Pecorino, reserving a little Pecorino to sprinkle on the finished dish. Heat them until they melt. Stir in the thyme. Season with a squeeze of lemon juice, salt and pepper. Stir in the asparagus and pasta using a wooden spoon, then serve sprinkled with the remaining Pecorino and the pine nuts.

Recipes by Peter Sidwell’s

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