• Charred Asparagus & Zucchini Spaghetti
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Charred Asparagus & Zucchini Spaghetti

Charred Asparagus & Zucchini Spaghetti

  1. 100 Spaghetti
  2. 5 Mint
  3. 1 Garlic
  4. 1 Zucchini
  5. 1 Lemon
  6. 1 Parmesan Cheese
  7. 1 Pine Nuts
  8. Asparagus
  9. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 200 Spaghetti
  2. 10 Mint
  3. 2 Garlic
  4. 2 Parmesan Cheese
  5. 1 Zucchini
  6. 1 Lemon
  7. 1 Pine Nuts
  8. Asparagus
  9. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 300 Spaghetti
  2. 15 Mint
  3. 3 Garlic
  4. 3 Parmesan Cheese
  5. 2 Zucchini
  6. 2 Lemon
  7. 2 Pine Nuts
  8. Asparagus
  9. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 400 Spaghetti
  2. 20 Mint
  3. 4 Garlic
  4. 4 Parmesan Cheese
  5. 2 Zucchini
  6. 2 Lemon
  7. 2 Pine Nuts
  8. Asparagus
  9. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Spaghetti
  2. 30 Mint
  3. 6 Garlic
  4. 6 Parmesan Cheese
  5. 3 Zucchini
  6. 3 Lemon
  7. 3 Pine Nuts
  8. Asparagus
  9. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. - toast pine nuts in a dry pan until golden.
  2. - pop a large saucepan of salted water on to boil.
  3. - wash and trim asparagus.
  4. - wash and cut zucchini in half lengthwise, then slice into thin pieces.
  5. - peel and finely chop garlic.
  6. - wash and pick mint leaves, roughly chop or tear.

Method:

  1. Cook spaghetti in boiling, salted water for 11-12 minutes until al dente. Drain, reserving a cup of the pasta cooking water.
  2. Meanwhile, heat a griddle pan or large frying pan until hot. Brush with a little olive oil. Add asparagus and zucchini slices together. Char for 5-7 minutes, stirring occasionally, until both vegetables have nice char marks and are tender-crisp. Season with salt and pepper, then remove from pan and set aside.
  3. In a large frying pan over low heat, add 1 tbsp/p olive oil and garlic. Cook gently for 2 minutes, stirring constantly (do not let it brown).
  4. Add the drained spaghetti and add a little of the reserved cooking water to the pan and toss well. Squeeze in lemon juice to taste, season with salt, black pepper (and chilli flakes if you like).
  5. Stir in the charred asparagus and zucchini to warm through.
  6. Take off the heat. Divide between into plates. Top with toasted pine nuts, fresh mint, and grated parmesan. Finish with extra lemon and pepper if desired.
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