Eve Kalinik

Asparagus, pea & lemony fettuccine

Serves 2


  • 350g cooked pasta of your choice – I used a quinoa fettuccine but you can use anything you like – the more fibre dense the better!
  • 80g frozen garden peas
  • 2 tablespoons extra olive oil plus extra for drizzling
  • 1 garlic clove, peeled and finely chopped or crushed
  • 160g asparagus spears, trim woody ends and slice on diagonal, leaving tips in tact
  • 8 spring onions, trimmed and sliced on diagonal
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 100g drained weight burrata
  • 50g grated Parmesan
  • Approx 20 fresh basil leaves
  • Sea salt and black pepper

For plant-based version sub the cheese for a suitable alternative.


Cook the pasta according to the instructions and place to one side.

Place the frozen peas in a small bowl and cover with boiling water for a couple of minutes and drain.

Prep the asparagus and spring onions as pre the ingredients list. Zest the lemon and grate the parmesan so you have everything ready to go.

In a large frying pan heat the olive oil on medium to high and add the garlic frying for a minute. Add the asparagus and spring onions and fry for a further 3-4 minutes. Add the drained peas and cook for further 1 minute. Mix in the lemon zest and juice. Then add the cooked pasta, season with couple generous pinches of sea salt and black pepper, mix together well and heat through for 1-2 minutes, turning over regularly.

Take off the heat and tear chunks of the burrata and add to the pan along with half of the grated parmesan. Mix through well. Add the basil leaves and stir through. Divide into pasta bowls, sprinkle with the remaining parmesan and finish with a drizzle of extra virgin olive oil.

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