Bring a large pan of salted water to the boil. Add the linguine, cook for seven minutes, then add the asparagus and simmer for two more minutes. Scoop out a large cup of the cooking water, then drain the pasta and asparagus. Meanwhile, whisk together the lemon zest, juice and oil with the bashed garlic clove in a small bowl.
Tip the drained pasta and asparagus back into the pan with the pecorino, parsley, lemon-oil mixture and a good glug of the cooking water. Toss together, discard the garlic, and season. Serve immediately.
Cook’s tip: Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta
Recipe and image courtesy of Waitrose & Partners
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