Lemony Asparagus Pasta
Member recipe

Lemony Asparagus Pasta

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(2 ratings)

Member recipe by


Serves 4

A Creamy Lemon and Asparagus Pasta. Perfect for summer days.

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  • 400g linguine or fettuccine
  • 340g asparagus, sliced with a vegetable peeler
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 cup sour cream
  • 1/2 cup lemon juice
  • 1/3 cup chicken stock
  • sea salt and black pepper
  • 1/4 cup finely grated Parmesan, plus extra to serve
  • 3/4 cup basil leaves


    1. Cook the pasta in a large saucepan of salted boiling water. Add the asparagus for the last 2 minutes of cooking time. Drain and return the pasta to the pan to keep warm.
    2. Heat a large pan over medium heat. Add the oil and garlic and cook for 1-2 minutes. Add the sour cream, lemon juice, stock, salt and pepper and mix well to combine. Take off the heat.
    3. Add the pasta and asparagus to the pan with the Parmesan and basil leaves. Mix to combine.
    4. Top the pasta with the extra Parmesan and serve.

Comments, questions and tips

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11th Apr, 2019
I made a paste with the woody stalks of the asparagus by cooking them for a few minutes and zapping them in a blender. After straining it to make a smooth paste, I added it to the sour cream, lemon juice, stock and garlic sauce, to make a much tastier pesto to coat the pasta and asparagus tips.
6th Feb, 2011
Delicious! I tried this a few days ago as I love asparagus and I love sour cream. I also added a few peas for more "greenery"; a really lovely lunch. Thanks for sharing!
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