ingredients
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
Method
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
