Asparagus Breadcrumb Linguine

To start with, toast the pine nuts in a dry frying pan for a couple of minutes until lightly brown, remove and set aside.

Then, heat a tablespoon of oil in the frying pan, add the breadcrumbs and one of the cloves of grated garlic. Season with salt and pepper, and fry until golden brown. It should smell absolutely delicious. Remove the breadcrumbs and set aside until later.

Bring a large saucepan filled with salted water to the boil, and once boiling, add your linguine. Bring back the boil, stir to loosen the linguine and turn down to a shimmer. Cook until all dente for about 8-10 minutes (according to the packet’s directions).

Whilst the linguine is cooking, you can cook up your veg. Heat the remaining oil in the frying pan, and stir in the garlic. Cook for a minute and then add the chill flakes, handful of cherry tomatoes, and the asparagus.

Fry on a medium heat, stirring occasionally until softened. The oil, garlic and tomatoes should create a creamy fragrant sauce. 

Once the linguine is ready, drain and keep a cup of the pasta water back. Add the cup of pasta water, lemon juice and zest to the frying pan with the veg, and stir through the drained linguine. You can add some vegan crème fraîche at this stage if you want a more creamy sauce. I love the Oatly crème fraîche. 

Taste for the seasoning and adjust, adding more chilli flakes if you like an extra punch. Stir through chopped parsley or basil, leaving some to garnish. Serve sprinkled with some vegan parmesan, and finally the basil and parsley, toasted pine nuts and breadcrumbs.