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Dining for two

Asparagus Pesto Linguine

This Asparagus Pesto Linguine is what you've been waiting for! Who doesn't love pasta? Just add Violife Creamy Original & Violife Prosociano and enjoy!

  • prep timeCooking time20 minutes
  • preparation timePrep time20 minutes
  • servingsServings4 portions
recipe image Asparagus Pesto Linguine
  • 1 pack Violife Original flavour creamy
  • 100 g Violife Prosociano, grated
  • 1 pack linguine pasta
  • 1 cup frozen peas
  • 1 packet asparagus
  • 2 zucchinis
  • 2 garlic cloves
  • 1 lemon
  • 25 g basil
  • 100 ml olive oil
  • ½ tsp sea salt
  • Handful of rocket
  • basil
  • 50 g Violife Prosociano, grated
  • Handful of basil
  • 1 garlic clove
  • 100 ml olive oil
  • salt & pepper, to taste
  1. Preheat oven to 180°C.
  2. Slice courgettes in half-moons and place in a baking sheet with the asparagus.
  3. Sprinkle with olive oil, season with salt and pepper and bake for 20 minutes.
  4. Make pesto by adding all ingredients in the blender until mixture is creamy.
  5. Boil the linguine according to instructions on pack.
  6. At the very last minute add the frozen peas.
  7. Keep one cup of pasta water and then drain the pasta. Place the pasta in a large bowl.
  8. Add pesto, Violife Creamy Original, zucchinis and the pasta water and stir until pasta is well coated in sauce.
  9. Top with rocket, lemon zest and grated Violife Prosociano.