A quick delicious pasta!
Preparation time 10 mins, plus cooking
1 pack linguine (we suggest Italian Pastificio Mennilli available at Wiffens)
3-4 bunches of asparagus (bend stem till it snaps and discard bottom part then slice into approx 6cm lengths)
2 handfuls crumbled fresh ricotta, 1 handful grated Parmesan, 1 handful feta (we suggest Highlands organics fresh ricotta, and calender marinated feta available at Wiffens)
2 tbspns cream
2 tbspns olive oil (if not using marinated feta)
2 clove garlic finally chopped
juice of 1 lemon
1 tspn grated lemon zest
1 handful parsley and mint
Preheat oven to 200C place medium tray in an oven to heat up.
Bring a large pot of salted water to the boil.
Mix together cheeses, cream, lemon zest, 2 tbspns olive oil and garlic.
Add linguine to pot.
Add asparagus to tray in oven with salt and 2 extra tspns olive oil. Roast asparagus until just tender.
Drain pasta keeping a little of the cooking water and return to pan with cheese mixture and asparagus. Stir over low heat briefly then remove from heat. Season to taste with salt pepper and lemon juice and add herbs.