This easy recipe is perfect for a quick lunch or supper dish.
Preparation time 15 minutes
Cooking time 20 minutes
Calories per serving 516
Fat per serving 16g
Approximate cost per serving £1.25
350g (12oz) tagliatelle or linguine
150g (6oz) asparagus, cut into short lengths
2 tsp olive oil
6 spring onions, finely chopped
1 garlic clove, crushed
25g (1oz) dried breadcrumbs
12 cherry tomatoes, halved
1 tsp finely grated lemon zest
100g (4oz) half fat crème fraiche
100g (4oz) Stilton cheese, broken into small chunks
Freshly ground black pepper
Basil leaves, to garnish
1) Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions, adding the asparagus for the final 2-3 minutes.
2) At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic. Cook over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Set aside.
3) When the pasta and asparagus is cooked, drain it well, then return it to the saucepan and add the cherry tomatoes, lemon zest, crème fraiche and Stilton. Heat gently for 2-3 minutes, then share between
4) plates and sprinkle the breadcrumb mixture on top. Serve, seasoned with black pepper and garnished with basil.
Cook’s tip: If you like, add 1tsp chopped fresh red chilli with the garlic for a spicy hit.