Asparagus lemon pasta

• 500

  g

  Spaghetti

• 500

  g

  Green asparagus

• 1

  Lemon

• 150

  g

  Parmesan or grana padano

• 50

  g

  Pine or cashew nuts

• 1

  tbsp

  Olive oil

• Salt and pepper

• Wash (peel if necessary) the asparagus and chop it in 2-3cm pieces. Separate the tips
• Boil the pasta and add the chopped asparagus in the kettle for last 5 minutes, and the tips for last 2 minutes
• Remove the boiling water but save 2dl for later
• Roast the pine nuts quickly on a dry, hot pan
• Fry the asparagus quickly in olive oil, season with salt and pepper
• Wash the lemon well and grate the zest. Add on the pasta
• Grate the cheese and add on the pasta
• Mix the pasta and add some of the boiling water. Season with salt and pepper.
• Add the asparagus and nuts, save some for decoration