Asparagus and Sage Pasta

Spring is a time to shift longer cooking styles of winter to lighter methods that assist in the release of proteins and fats stored in the liver during the cold months. Feel the energy of Spring with this fresh, light seasonal recipe.

Serves 4 people
Ingredients

½ lb or 8 ounces dried linguine (I like to use linguine, tagliatelle can also be used, or use your favorite pasta)

2 tablespoons olive oil

1 extra tablespoon olive oil

½ cup chopped hazelnuts

4 tablespoons sage leaves

2 cloves garlic, crushed

4 tablespoons lemon juice

Sea salt and cracked pepper

1 bunch asparagus, trimmed and blanched

10 ounces baby spinach

Balsamic vinegar

1 lemon, sliced into 8 wedges

Place linguine in a saucepan of boiling water and cook for 10 – 12 minutes or until al dente. While linguine is cooking, heat oil in a large skillet over high heat, add hazelnuts and sage to the pan, and cook for 2 – 3 minutes. Then add lemon juice, salt, pepper and asparagus, stir through. Drain linguine and toss with asparagus. Add a little more extra olive oil and mix through. To serve, place spinach leaves on serving plates topped with linguine and drizzle with balsamic vinegar, lemon wedges on the side. 

Photo: Thank you Karolina Grabowska - Pexels