Spaghettini with asparagus and pecan nuts

July 13, 2014 (Last Updated: January 11, 2019)

Fresh and light as a main meal, this also makes a great starter.

Spaghettini with asparagus and pecan nuts

Serves: 4
Cooking Time: 25 mins


  • 500g fresh asparagus
  • 1 x 225g tin whole kernel corn
  • 100ml extra virgin olive oil
  • 500g spaghettini
  • 80g pecan nuts
  • juice of 1 lemon
  • 20ml fresh flat-leaf parsley, finely chopped
  • salt and freshly ground black pepper, to taste
  • 50ml Parmesan, freshly grated



Place the asparagus and corn in plenty of salted boiling water for 20 seconds. Refresh in cold water, drain and thickly chop the asparagus.


Heat the olive oil in a frying pan and sauté the asparagus for about a minute.


In plenty of salted boiling water, cook the spaghettini until al dente. Be careful not to overcook as it will become mushy. Drain.


Put the spaghettini in a serving bowl and add the asparagus, corn and remaining ingredients except for the Parmesan. Toss through until well combined.


Serve with Parmesan while still hot.



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